Raw Chocolate, Beetroot and Chia Cake...with a few hidden greens

After several months away, I am finally returning to the Marinya Cottage Kitchen Blog. It has been a busy few months with the arrival of our baby girl and lots of sleepless nights but our lives are starting to get back on track. This recipe is quick and easy and is perfect for hot Summer days where you don't want to have to get the oven going. The end product is somewhere between a mudcake and a fudgy brownie but it can also be rolled into little balls to make super yummy truffles. Enjoy x

Raw Chocolate, Beetroot and Chia cake
1 Medium sized Beetroot peeled and cut into quarters
1/2 cup of baby spinach or lettuce leaves
2 cups of macadamia nuts
2 tablespoons Chia Seeds
1 cup of Desiccated coconut
1/4 + 2 tablespoons of Raw Cocao (adjust to taste)
6 Medjool dates (seed removed and cut in half)
1/4 cup of sultana's or currents (preferably organic without any vegetable oils)
1 teaspoon Vanilla extract
2-3 tablespoons coconut flour if required (optional)
50 grams dark 85% chocolate for garnish (optional)

Place nuts and beetroot in a high speed blender, food processor or thermomix and blend until finely chopped. Add the rest of the ingredients, except for the coconut flour and dark chocolate, and blend on high speed until it becomes thick and starts to come together. You may need to stop and scrape the sides a few times.  If it is too sticky, add some coconut flour, 1 tablespoon at a time. Line a small, round cake tin with some baking paper and press mixture in. Grate some dark chocolate on top and place in the fridge for 10-15 minutes.

Notes- 
*If you have a particularly sweet tooth add a tablespoon or two of maple syrup. 
**This raw cake also makes great truffles. Just roll into balls and roll in some dark chocolate