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Ingredients
  • 50g {½ cup} cacao** or best quality cocoa
  • 115g {½ cup} applesauce or puree {I used Clearspring pear-blueberry puree}
  • 50g {½ cup} oat flour {oats whizzed to flour in your blender} or coconut flour
  • 50g {½ cup} ground almonds or cashews
  • pinch of fine salt
  • 1 heaped tbsp beet powder - optional
  • 1 heaped tbsp raspberry powder - optional (but can double up on either if you have one of these handy}
  • 3 to 4 tbsp date syrup, maple syrup or honey {Rowse do a raspberry honey!}
  • 1 ½ tsp vanilla powder or 1 tsp vanilla extract
  • 50g {½ cup} pecans, lightly toasted and broken/rough chopped
  • subheading: Frosting:
  • 150g {1 cup} cashews
  • 100ml {just under ½ cup} hot water
  • 1 ½ tsp vanilla powder or 1 tsp vanilla extract
  • 2 tbsp coconut oil
  • Enough liquid sweetener - like maple or date syrup - to sweeten
  • Pinch of fine salt
  • Crumbled freeze-dried raspberries, to garnish - optional
  • Special equipment needed: heavy-duty blender {I use my Froothie Optimum 9400 blender} or food processor; 1 lb loaf tin or similar; cling wrap
Steps
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