1 beetroot, peeled and quartered (the one I used in the image above weighed 150 grams)
10 medjool dates, seeds removed
3 tablespoons cacao or cocoa
2 cups desiccated coconut
1/4 cup raw macadamia's
1/2 teaspoon concentrated natural vanilla extract
pinch of salt
1 cup raw macadamias
2 tablespoons coconut oil
1 tablespoon honey**
Line a loaf tin with baking paper overhanging the sides for easy removal. Mine measures 19.5cm x 9.5cm.
Place the cake ingredients into your food processor and blend at high speed until completely broken down and sticking together. Press the cake mixture firmly into your loaf tin and place in the fridge to set.
Place the icing ingredients into your food processor and blend at high speed until smooth and well combined. You may need to scrap the mixture back onto the blades and pulse a couple of times to reach the desired consistency. Spread the icing over your cake and place in the fridge to set.
Serve. Eat. Enjoy.
*Depending on your food processor you may want to double the icing.