New Year’s Eve Chocolate and Beetroot Cake

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.

Ingredients

  • 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

Preparation

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.

Acroyoga Christmas cake – raw coconut-pumpkin cake with gingerbread cream

This cake is quite rich, even though it is raw and mainly made of pumpkin. It’s the coconut fat and the heaps of coconut flakes that make it so rich and nourishing. Because I first made it for my fellow acroyogis. For people who spend lots of energy in one workout. And the workouts look something like the things they do in the following video.

Ingredients

Base:

  • 100 g raisins
  • 50 g coconut fat
  • 100 g almonds
  • 1 tbsp cocoa powder

Filling:

  • 350 g peeled pumpkin
  • 1 ripe banana
  • 150 g coconut flakes
  • 100 g coconut fat
  • 15 dried apricots
  • 2 tbsp honey, if necessary (if not sweet enough)

Cream:

  • 1 ripe banana
  • 1 tbsp cocoa powder
  • ground cinnamon, ginger, glove

1 persimmon for decorating

IMG_0317

Preparation

For the base, grind almonds in a food processor or coffee grinder until it looks like fine flour. You could also use ready-made almond meal from the store. The meal should start sticking together a bit (the fats inside the almonds are released due to grinding). Add soaked and drained raisins and process until the raisins are crushed and you have a smooth, consistent mass. Melt coconut fat and add to the base ingredients, add cocoa powder as well and mix. Put into a baking tray (I have a round one), lined with clingfilm or baking paper. Put into the fridge for a while.

For the filling, cut the pumpkin into smaller pieces, so it would be easier to crush in the food processor. Puree the vegetable chunks, add banana and soaked and drained apricots and process until you get a smooth mass. Melt the coconut fat and add to the mix among with coconut flakes. If you wish, you can grind the coconut flakes, so they become more like coconut flour. Taste. If the filling is not sweet enough, add some honey or pureed dried fruit. Pour the filling onto the base, allow to rest in the fridge.

Filling material

Filling material

For the cream, combine in a food processor the filling ingredients. The amounts of spices depend on your taste and whether you are into spicy food. Cover the cake with cream. Cut the persimmon into slices and decorate the cake. Put into fridge for several hours before serving.