Have your cake and eat it too with this deliciously healthy and creamy Raw White Chocolate and Rose Cake - with hints of rose and white chocolate undertones.
- 1 1/2 cups Mindful Foods Eros Granola
- 1/2 cup dates soaked
- 2 cups cashews soaked
- 1/2 cup coconut oil
- 3/4 cup coconut cream
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 Tbsp rose water
- 70g cacao butter melted
- 1 tsp beetroot powder
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Blend the granola in a food processor until crumbled. Add the soaked dates until it comes together and forms a crust. Press into a greased 20cm springform tin (or a tin with an removable base). I grease my tin with coconut oil. Put this in the freezer while you make the remaining cake.
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Add all the ingredients except for the beetroot powder into a high powered blender or nutri-bullet and blend until smooth. Then split the ingredients in half and add the beetroot powder to one half. Spread the half without beetroot powder onto the base. Tap the pan on a hard surface a few times to smooth it out, or smooth with the back of a spoon. Then put this in the freezer for 5 to 10 minutes to harden slightly.
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Then add the remaining mixture and smooth it out with a spoon. Freeze overnight or for 2 hours till firm. Best to let this sit out for 15-20 minutes before serving. We decorated ours with some more Eros Granola. Enjoy!