Ingredients :
- 2 cups Almond Nuts
- 2 cups Desiccated Coconut
- 3 Medium Beetroots, peeled and grated
- 6 Dried Dates, pitted and coursely chopped (or Prunes)
- 1/2 cup Currents (or raisins, dried apricots, prunes or dried apples)
- 1/2 cup Cocao Powder
- 2 tablespoons Psyllium Husks, ground
- icing
- 130 gms Cacao Butter melted
- 1/3 cup Cacao Powder + 2 tablespoons extra
- 1/2 cup Maple Syrup
- 1 tablespoon Honey
Method :
- Grate the beetroot, set aside
- Process almonds, till a crumb
- Add all together in a food processor, in batches.
- Press into a lined cake tin and ice with your icing
- Freeze - slice.- serve
- Icing
- 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)
- Pour the icing over the caramel and return the tin to the freezer for a few minutes to set.
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