½ C Raw Brazil nuts
½ C diced Life Foods Organic Goji berries
¼ C or to taste organic sweetener (organic raw honey, maple syrup or stevia for low carb)
2 C raw peeled & finely grated organic beetroot
4 TBSP organic psyllium husks
Base: Process hazel & brazil nuts until a fine crumb & set aside. Add the dates, goji, sweetener of choice: honey (or maple if vegan), or organic powdered stevia to the food processor bowl & blend until smooth. Add the ground nuts back to the bowl along with the grated beetroot & organic blackcurrants. Blend. Scrape down & add the coconut, cacao powder & psyllium & re blend, scrape down, repeat until well combined & very fine texture. Spread cake mix into a baking paper lined 20cm cake tin with removal base & chill until firm.
Mousse: See chocolate avocado booch mousse recipe or your favourite raw choc mousse recipe & after whipping that up pour over your set velvet cake base & return to fridge to chill & set.
Chocolate Icing: See Raw Chocolate Slather Icing recipe & spread the icing evenly over the chilled set mousse layer & chill again until set.
Once set remove whole cake from tin & present on cake plate with fresh or frozen berries or Viberi Choc Covered Freeze Dried Blackcurrants & Cathedral Cove Coconut Yoghurt Plain or Cacao goes well. The cake also freezes well as a whole or in portions to enjoy one slice at a time.