l chefcynthialouise.com wholefood love CHOCOLATE ROOT VEGGIE CAKE Chocolate Root Veggie Cake Method: To prepare the cake: Line a round cake tin with grease-proof paper. Add all the base ingredients to a food processor. Process until well combined allowing a little texture. Press evenly into your lined cake tin. Set in the fridge while you prepare the icing. To prepare the icing: Add the ingredients to a blender and blend until completely smooth. Pour over the cake and decorate with cacao nibs. Set in the fridge before serving. Ingredients For The Cake: 1 large Carrot, grated 1 large Beetroot, grated 2 cups Almonds 2 cups Desiccated Coconut 6-8 Dried Dates 1/2 cup Currants 1/2 cup Cacao Powder 1/4 cup Maple Syrup 2 tablespoons Psyllium Husks Pinch of Salt For The Icing: 130 grams Cacao Butter, melted 1/3 cup Cacao Powder 1/2 cup Maple Syrup 1/2 cup Cashews 1 cup Water Pinch of Salt Prep time: 10-15 min Setting time: 20-35 min Serves: Makes 12-16 slices Freezer friendly: YES R, GF, DF, RSF, VEG, V NOTES Fo celebrate your sweet tooth ( naturally )