For the cake mixture
• 2 cups raw brazil nuts, unsalted
• 4 fresh Medjool dates, pitted and coarsely chopped
• ½ cup currants
• ¼ cup maple syrup
• 3 medium beetroots, peeled and finely grated
• 2 cups desiccated coconut
• ½ cup cacao powder
• 2 tbsp psyllium husks, ground
For the icing
• 100g cacao butter, melted
• 1 cup raw cashew nuts, unsalted
• ½ cup raw cacao powder
• ½ cup maple syrup
• 1 tsp fresh lemon juice
• 1 tsp tamari sauce
To make the cake mixture
1. Grind the brazil nuts in a food processor, then set them aside in a bowl.
2. Combine the dates, currants and maple syrup in the bowl of the food processor and pulse until smooth.