Healthy Mama Magazine SPECIAL RED Edition - Feb 2015 | Page 48

TEN

E

FRE

VEG
AN

GLU

RAW

Y
DAIR

RAW CHOCOLATE
BEET LAYERED
GOODNESS

FREE

E
IN Y
AL RG
LK NE
A E

SUPER FO

OD

By Carly from My Holistic Life
Makes 1 cake

BASE:
1 cup almonds
3 tablespoons coconut oil
4 Medjool dates
1 tablespoon cacao powder

1    Add the almonds to the food processor and pulse
for 15-20 seconds. Then add the rest of the ingredients to the food processor till it forms a paste.
2    Roll the base out flat onto baking paper and place
in the freezer while you make the middle layer.

MIDDLE LAYER:
2 cups shredded coconut
3 tablespoons melted cacao butter
1 teaspoon beetroot powder (I use Bioglan)
2 tablespoons rice syrup
1 tablespoon coconut oil

3    Add all ingredients to the food processor till it
forms a paste, and then take the base out of the
freezer and spread out the middle layer on top of
the base and then place back into the freezer.

I love this slice as a healthy treat as
it contains beetroot which is great
for detoxing the liver and blood.
It's also high in fibre and contains
good fats which helps to stabilize
sugar levels and regulate hormones.

TOP LAYER:
5 tablespoons cacao powder
¼ cup melted cacao butter
4 tablespoon rice syrup

4    Add alll the ingredients to a mixing bowl and stir
well so it forms a paste. Then take the base out of
the freezer and spread the top layer all over the
middle layer so its spread evenly.
5    Then place back in the freezer for at least 3-4
hours.

HEALTHY MAMA MAGAZINE
48