Beetroot Avo Mud Cake, Peanut Butter and Raspberries

Serves 8

INGREDIENTS

Beetroot Avo Mud Cake

1 ¼ cups buckwheat or rolled oats

1 cup coconut sugar

flesh of 1 avocado

1 cup plant-based or dairy milk

½ cup cacao powder

½ cup coconut oil, melted

2 eggs or 2 flax eggs (see tip)

1 ½ teaspoons baking powder

1 teaspoon vanilla bean paste

pinch of sea salt

½ cup dark chocolate, roughly chopped

2 cups raw grated beetroot

Peanut Butter Shell

⅓ cup coconut oil, melted

3 tablespoons peanut butter

pinch of sea salt

To Serve

2 ½ cups raspberries, defrosted

coconut yoghurt

¾ cup dark chocolate, roughly chopped

½ cup peanuts, toasted and roughly chopped

METHOD

Preheat the oven to 180°C (350°F) and line a 23 cm (9 in) cake tin or loaf tin with baking paper.

For the cake, place the buckwheat or oats in a blender or food processor and blend until you have a fine flour. Add the remaining ingredients except the dark chocolate and beetroot, and blend until you have a smooth chocolate mixture. Add the dark chocolate and beetroot and mix to combine. Pour into the prepared tin. Bake for 50-60 minutes. Once cooked, place in the freezer until cooled.

For the Peanut Butter Shell, place the ingredients in a small bowl and mix until you have a smooth beige liquid. Set aside.

In a small bowl, roughly crush the raspberries with a fork.

To assemble, cut the mud cake into chunks and place half randomly on a large flat plate. On top of each mud cake piece dollop crushed raspberries and coconut yoghurt. Drizzle with half the Peanut Butter Shell and finally sprinkle over half the dark chocolate and chopped peanuts. Repeat by gently building a second layer on top. Serve immediately.

Leftovers will keep up in an airtight container in the fridge for 4 days.

Tip: To make 1 flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and leave for 5 minutes, or until thickened.