Schisandra Carob Beet Velvet Slice with Probiotic Mac Nut Frosting
Raw red velvet cake, packed with energizing, living ingredients. Rich, tangy, probiotic lemon macadamia nut frosting meets an earthy, yet tangy and spongy beetroot schisandra cake. Perfect as a snack, or even for breakfast!
1/4cupmelted grass fed organic butter or coconut oil
1tsporganic vanilla bean
2tbsporganic ground carob
1/8tspsea salt
Frosting
1cupraw organic macadamia nuts, soaked at least 6 hours and drained
1/3cupgrass fed organic goat kefir or coconut kefir
1/4cuporganic maple syrup
3tbspfreshly squeezed organic lemon juice
1tsporganic vanilla bean
1/8tspsea salt
1/3cupmelted grass fed organic butter or coconut oil
Instructions
Cake
Line an 8x4 inch (1.5 L) loaf pan with parchment paper, leaving extra parchment paper on the two long sides for lifting the cake. You can also use a brownie pan. Melt all of the butter together then cool back to a room temperature liquid: 1/4 cup and 1/3 cup combined.
Make the cake. In a food processor, reduce the dates and the filtered water into a chunky, yet uniform paste. Scrape the sides down if needed. Transfer the date paste to a small bowl. To the food processor, add the beets, almond meal, flax seed, schisandra, 1/4 cup grass fed butter, vanilla, carob, and sea salt. Pulse to reduce into a smooth mixture, scraping the sides down if needed. Add in the date paste and pulse again to combine.
Press the cake mixture into the parchment-lined loaf pan until it is evenly thick. Place the cake in the refrigerator until you're ready to frost it.
Frosting
Make the frosting. Rinse out the food processor to remove any red bits of cake. In the food processor, combine the mac nuts, kefir, maple syrup, lemon juice, vanilla, and sea salt. Blend until the mixture is reduced into a fine creamy consistency. Add in the remaining 1/3 cup of melted grass fed butter and blend to combine.
Scrape the frosting into a bowl, and place the frosting in the refrigerator for 1 hour to firm up.
Spread the frosting evenly over the surface of the cake. Transfer the cake back to the refrigerator for at least 30 minutes to firm up. Once ready to serve, lift up the parchment paper to remove the cake, slice, and serve chilled for optimal texture! Sprinkle the top with extra carob and schisandra, if you'd like.
Notes
Dairy-free friends, use cold-pressed virgin coconut oil and coconut kefir as substitutes for their grass fed dairy counterparts.
You can peel the beets if you prefer, but I simply rinse them! Dirt contains B vitamins and minerals, and it's good for you.
The secret to the spongy texture of the cake is through the combination of nuts and dates with grass fed butter or coconut oil which holds everything together once refrigerated. Feel free to use blended activated raw nuts or seeds of your choice.