Raw Beetroot Cake | Madeleine Shaw | Wild Dish
Wild Dish Yoga
2016-10-13
Views 36
On Madeleine’s recent trip to Ibiza she pays a visit to Wild Beets, a 100% vegan plant based restaurant. She tries their raw beetroot cake and is inspired to make it at home.
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Madeleine shares with us her recreation which has a chewy crunchy base and a beautiful creamy filling. Beetroot and chocolate may seem like an odd combination but don’t be scared, they taste amazing together!
RECIPE
INGREDIENTS
FILLING:
200G OF CASHEWS (SOAKED FOR 4 HOURS)
250G OF RAW BEETROOT GRATED
200G OF BLUEBERRIES (PLUS EXTRA FOR TOPPING)
4 TBSP OF COCONUT OIL
60G OF STICKY HONEY (NOT RUNNY)
1 VANILLA POD
BASE:
200G OF ALMOND FLAKES
250G OF DATES
1 TBSP OF COCONUT OIL
1 TBSP OF RAW CACAO
1 BAR OF DARK OMBAR CHOCOLATE
METHOD
SOAK THE CASHEWS IN WATER (ENOUGH SO THEY ARE COVERED) FOR 4 HOURS.
TO MAKE THE BASE BLEND THE ALMOND FLAKES, DATES, COCONUT OIL AND RAW CACAO WITH A SMALL PINCH OF SEA SALT UNTIL IT BECOMES CRUMBLY. PLACE IN A 22CM CAKE TIN AND INTO THE FREEZER WHILE YOU MAKE THE FILLING.
DRAIN THE CASHEWS AND BLEND WITH THE BEETROOT, BERRIES, HONEY, COCONUT OIL AND VANILLA SEEDS. POUR OVER THE BASE AND FREEZE FOR 3 HOURS.
TOP WITH SHAVED CHOCOLATE AND FRESH BLUEBERRIES.
STORE IN THE FRIDGE.
Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com), Microplane, Kenwood and Lakeland.co.uk for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Madeleine Shaw:
http://youtube.com/msha2350
http://twitter.com/madeleine_shaw_
http://instagram.com/madeleine_shaw_
http://madeleineshaw.com
Thanks to Wild Beets for letting us film in their restaurant. Check them out:
http://wildbeets.com/
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
SUBSCRIBE http://bit.ly/SubWildDish
Madeleine shares with us her recreation which has a chewy crunchy base and a beautiful creamy filling. Beetroot and chocolate may seem like an odd combination but don’t be scared, they taste amazing together!
RECIPE
INGREDIENTS
FILLING:
200G OF CASHEWS (SOAKED FOR 4 HOURS)
250G OF RAW BEETROOT GRATED
200G OF BLUEBERRIES (PLUS EXTRA FOR TOPPING)
4 TBSP OF COCONUT OIL
60G OF STICKY HONEY (NOT RUNNY)
1 VANILLA POD
BASE:
200G OF ALMOND FLAKES
250G OF DATES
1 TBSP OF COCONUT OIL
1 TBSP OF RAW CACAO
1 BAR OF DARK OMBAR CHOCOLATE
METHOD
SOAK THE CASHEWS IN WATER (ENOUGH SO THEY ARE COVERED) FOR 4 HOURS.
TO MAKE THE BASE BLEND THE ALMOND FLAKES, DATES, COCONUT OIL AND RAW CACAO WITH A SMALL PINCH OF SEA SALT UNTIL IT BECOMES CRUMBLY. PLACE IN A 22CM CAKE TIN AND INTO THE FREEZER WHILE YOU MAKE THE FILLING.
DRAIN THE CASHEWS AND BLEND WITH THE BEETROOT, BERRIES, HONEY, COCONUT OIL AND VANILLA SEEDS. POUR OVER THE BASE AND FREEZE FOR 3 HOURS.
TOP WITH SHAVED CHOCOLATE AND FRESH BLUEBERRIES.
STORE IN THE FRIDGE.
Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com), Microplane, Kenwood and Lakeland.co.uk for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Madeleine Shaw:
http://youtube.com/msha2350
http://twitter.com/madeleine_shaw_
http://instagram.com/madeleine_shaw_
http://madeleineshaw.com
Thanks to Wild Beets for letting us film in their restaurant. Check them out:
http://wildbeets.com/
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
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