Steps to Make Homemade Beetroot Chocolate Mud Cake

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Before you jump to Beetroot Chocolate Mud Cake recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Be sensible when you do your food shopping. When you make good decisions at the grocery store, your meals will get healthier automatically. Think about it: you aren’t going to want to cope with a busy store or a long drive through line at the end of the day. You want to get home quickly and have something beneficial. Fill your cupboards with healthy foods. In this way, even when you choose that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

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We hope you got insight from reading it, now let's go back to beetroot chocolate mud cake recipe. You can cook beetroot chocolate mud cake using 13 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Beetroot Chocolate Mud Cake:

1. Use 2 cups of Almond Nuts.
2. Take 2 cups of Desiccated Coconut.
3. Take 3 of Medium Beetroots, peeled and grated.
4. Get 1 of Medium Carrot.
5. Take 6 of Dried Dates, pitted and coursely chopped (or Prunes).
6. Take 1/2 cup of Currents (or raisins, dried apricots, prunes or dried apples).
7. Get 1/2 cup of Cocao Powder.
8. Provide 2 tablespoons of Psyllium Husks, ground.
9. Use of icing.
10. Provide 130 gms of Cacao Butter melted.
11. Take 1/3 cup of Cacao Powder + 2 tablespoons extra.
12. Take 1/2 cup of Maple Syrup.
13. Get 1 tablespoon of Honey.

Steps to make Beetroot Chocolate Mud Cake:

1. Grate the beetroot, Carrot and set aside.
2. Process almonds, till a crumb.
3. Add all together in a food processor, in batches..
4. Press into a lined cake tin and ice with your icing.
5. Freeze - slice.- serve.
6. Icing.
7. In a saucepan on low heat gently melt the cacao butter. When melted, remove the pan from the heat and add remaining ingredients to the pan. Which for 2 minutes until well combined (if it starts to set put the saucepan back on the heat).
8. Pour the icing over the caramel and return the tin to the freezer for a few minutes to set..

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