Raw Choc Chai Beetroot Cake

Rich in flavour yet full of nourishing raw ingredients that will leave you well and truly satisfied.

Prep time: 25 minutes
Makes 5 wraps


For the Cake Base

  • 4 medium beetroots
  • 2 cups brazil nuts
  • 2 cups desiccated coconut
  • 4 fresh medjool dates, pitted and chopped
  • 3/4 cup currants
  • 1/2 cup cacao powder
  • 1/4 cup maple syrup
  • 2 tablespoons psyllium husks, ground
  • A pinch of celtic sea salt

For the topping

  • 2 large avocados
  • 2 tablespoons of tahini
  • 2 spotty bananas
  • 4 tablespoons raw cacao powder
  • 2-4 tablespoons maple syrup (depending how sweet you like your chocolate)
  • 1 teaspoon of curQone Turmeric Chai Powder

Buy the product in this recipe


Base Method
1. Peel and grate the beetroot and set aside.
2. Grind the brazil nuts in a food processor, then add the coconut, cacao powder, pinch of celtic sea salt and psyllium husks to the food processor and blend them in until combined.
3. Add the dates, currants and maple syrup and pulse until evenly mixed through.
4. Add beetroot to the dry mixture and blend until it forms a dough-like texture.
5. Line a cake tin with baking paper and spread the mixture evenly over the bottom.
7. Refrigerate whilst you are making the chocolate icing.
Chocolate Icing Method:
1. Place avocados, bananas, tahini, cacao powder, curQone Turmeric Chai Powder & maple syrup in food processor. Process until extremely smooth. (You can’t over-process this one, so do keep going until it’s perfectly mousse-like!)
2. Spoon evenly over the cake and put it back into the refrigerator to set for 60 minutes.

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