Healthy Chocolate Cake
- 3 medium whole beetroots, roasted and peeled
- 1 medium zucchini
- 2 tablespoons coconut oil
- 1 heaped tablespoon raw cacao powder
- Vanilla essence – a dash
- 2 eggs
- 1 cup of almond or hazelnut meal
- Few pinches organic sea salt
- 3-6 (depending on how sweet you want it) pitted dates
- 2 medium avocados
- 1 heaped teaspoon raw cacao powder
- Dash vanilla
Grate zucchini and beetroot. Melt coconut oil. Mix all ingredients in a large bowl (I just beat the eggs straight into the mix. Use some extra coconut oil to oil a medium cake tin, and bake at 180 celsius for 35-40 minutes.
For the icing, use a stick blender to blend all ingredients. Keep separate to the cake and just put a dollop on top when you serve. This cake will be quite crumbly, and is very rich but quite quite delicious if you are a clean eater. For somebody used to processed sweets they will probably not like it at all – they’re just missing out, so all the more for you!
Did You Know?
|Adding grated zucchini or beetroot to a recipe is a simple way to add moistness and sweetness without the fat-promoting sugary stuff. Even so-called healthy Agave syrup is about 40% fructose, which is stored as fat – there really is no need to go there unless you want to keep treats very very occasional. Personally I prefer to find ways to be able to treat myself more often!|