I was inspired by Jamie Oliver’s recipe. Turns out that he is as fond of the beetroot-chocolate combination as I am. Well, it i marvellous indeed. The way I twisted the recipe, it turned out to be a Paleo cake. I made the chocolate part myself and substituted the sugar with honey. Sorry for the bad photo though, I took it quickly with my phone before digging in.
- 200 g butter/coconut fat
- 5-6 tbsp cocoa powder
- 1 raw beetroot
- 4 large eggs
- 100 ml almond meal
- 5-6 heaped tbsp honey
Melt the coconut fat/butter. Most of my ft was butter because I truly like its creamy taste. Simply delicious. While the fat is melting (I use a metal grid that I put straight onto my stove, but you could do it over simmering water, for instance.), peel and grate the beetroot, the puree it in a food processor. If your food processor is powerful, you may not even have to previously grate it.
Once the fat is melted, add cocoa powder. Combine and pour 3/4 of this mix to the beetroot. You can use the remaining 1/4 later to decorate the cake. Separate egg yolks from egg whites and add the yolks to the beetroot mix. Also add honey and almond meal. Whisk the egg whites until soft peaks form and then fold gently into the batter. Do not mix it too much, otherwise the batter loses its fluffiness. Pour the batter into a round springform. Bake at 180 degrees C for about 45 minutes. Decorate with chocolate. Enjoy!
The cake is quite rich and filling, yet, with each bite you know that you are doing yourself a favour because it is thoroughly healthy.
Some things are worth waiting. Some minutes are worth spending on preparing your own chocolate and chopping bananas. Some hours are worth waiting for the chocolate to set in the fridge. Some things need more planning than others, but they are definitely worth it. Just like this ice cream I’ve been devouring. No sugar, yet sweet. I used a simple trick that raw food lovers taught me: frozen bananas make the best ice cream! They act as the starting point for any kind of cold delight you can think of. They provide the required creaminess and often people don’t even realise they are eating bananas.
Ingredients for the chocolate
- coconut oil
- cocoa powder
- some honey
Making the chocolate is easy. You melt the coconut oil over a pot of hot water, then add the cocoa powder (the more, the darker the chocolate) and some honey. As this chocolate is for the ice cream, honey will do here. If you wanted for this to be more consistent, use raisins. I will write more about chocolate making later. I am lucky to have chocolate moulds made of silicone, but you could also pour the mixture onto a baking sheet (make sure it’s on some kind of plate withe edges, so it wouldn’t drip over the edge) or into a plastic lunch box (my friend does this). Let the chocolate to set in the fridge. Shouldn’t take more than an hour.
For the ice cream:
- 2 frozen bananas
- 100 grams steamed and grated beetroot (or cook it yourself)
- 3 tbsp of cocoa powder (or more if you are a fan of extra dark chocolate)
It’s great to have chunks of frozen banana waiting in your fridge, should you suddenly have a craving for ice cream. Buy a bunch of ripe bananas, cut into pieces and store in plastic boxes, waiting to become delicious desserts. Puree the bananas in food processor with beetroot, add cocoa powder. You may try with raw beetroot as well. Both banana and beetroot are naturally sweet, so you don’t need any additional sweetener here. Cut you chocolate into nice little pieces or grate and add to the ice cream.