It was National Nutella day recently, I missed it. Damn.
However, hazelnut and chocolate is such a dreamy combo it seemed rude not to participate and make a Nutella inspired treat. However late.
I added beetroot into this cake. Paleo cakes often call for additional substance to bulk them out. I wanted this to be a moist torte like texture so beetroot is perfect. It is also full of antioxidants and vitamins so a great addition to a cake. Any healthy benefits to a cake can only be a good thing!
I think this might be one of my favourite recipes yet. Try it for yourself!
I didn’t manage to capture and shots of the prep for this but it’s so simple you don’t need my guidance.
I am really pleased with this recipe, it’s a little like a hazelnut brownie and the beetroot enhances the rich chocolatey taste.
Hope you like it too 😉
I think this my be my new staple treat.
- 3 raw beetroot bulbs
- 1/2 cup cacao
- 1 x cup of ground almonds
- 1/4 cup hazelnuts
- 4 tbsp maple syrup
- 1/2 cup chopped dates
- 3 x eggs
- 1/2 cup coconut milk
- 1 tsp doves farm baking powder
Chocolate & Hazelnut Ganache
- 1/2 can coconut milk
- 2 heaped tbsp coconut oil
- 1/2 cup hazelnuts
- 2 tbsp maple syrup
- 1 heaped tbsp cacao
Grease a cake tin with coconut oil, if you wanted you could use two sandwich tins and add more ganache to the centre. Yum.
Preheat the oven to 180 degrees
For the cake, add the beetroot, chopped dates and 4 tbsp of maple syrup to a blender. Pulse into a smooth mixture.
Add this to a mixing bowl with the remaining cake ingredients and mix together evenly. Empty into the cake tin and bake for 35 minutes.
Whilst the cake is cooking, prep the ganache.
In a saucepan, melt the coconut oil on a low heat. Add the coconut milk and cacao and whisk together ensuring the cacao blends in. Add the maple syrup and take off the heat. Stir in the hazelnuts and leave to cool.
Once the cake is done, allow 15-20 minutes to cool. Pour the ganache on top and spread around sides of cake. You can leave this to set in the fridge for 30 mins to and hour before serving.
This really is delicious.