Raw Beetroot Mudcake

(from Dr Libby’s Real Food Chef)

Ingredients:
Cake:
2 cups brazil nuts
4 dates
½ cup raisins
¼ cup maple syrup
3 beetroots, peeled and finely grated
2 cups desiccated coconut
½ cup cocoa powder
2 tablespoons ground psyllium husk
Icing:
100 gram cocoa butter (*I used coconut oil)
1 cup raw cashew nuts
½ cup raw cocoa powder
½ cup maple syrup
1 teaspoon lemon juice
1 teaspoon tamari (*I used peanut butter)
Method:
Base:
1) Grind the brazil nuts in a food processor
2) Add dates, currants and maple syrup and pulse until smooth
3) Mix the nuts and dates with the beetroot in a bowl
4) Add coconut, cocoa powder and psyllium husk and blend well
5) Blend the mix in a food processer
6) Line a cake tin with baking paper and spread cake mix evenly on it and refrigerate for 15 miunutes until it is firm to touch
Icing:
1) Melt the cocoa butter and allow to cool
2) Process all other ingredients in a food d until well ground
3) Pour the cocoa butter in and blend until smooth
4) Spoon icing onto cake and refrigerate until set
*I added a middle layer of  chopped strawberries, sweetened with maple syrup