3 layered red velvet beet & blueberry raw cakes
Let me not beat about the blush here, pretty-in-pink has never been my style. Bandanas, mock skateboarding shoes and cargo printed pants were my staple fashion items growing up. But today it has all changed. Pink has certainly grown on me over the last week and it's something I actually want to include in my self identity. Since we are on a roll with reconstructing my sense of self, I'm going to throw in some glitter, unicorns, rainbows, doughnuts and strobe lights too. Epic. Why not go all out?
If you feel your identity needs a bit of a revamp, you need these three layered - raw, vegan, paleo, gluten free, refined sugar free - red velvet beet and blueberry mini cakes in your life. Phew, quite a mouthful, literally. But luckily they are not complicated to make. Rebuilding yourself has never been so easy.
Here's a quick crash course on why you should be eating these cakes (as if you don't any more encouragement):
Beetroot powder - This is definitely not on everyone's shopping list, but beet powder is simply ground up and dehydrated beetroot, which means you can easily make it yourself. The powder gives you a much more concentrated form - kinda like dried fruit. One teaspoon of the powder is equivalent to one beet! Bring on the iron, antioxidants, dietary fibre, calcium, potassium, folate, manganese and nitrate. Fancy words do fancy things.
Blueberries - Having one of the highest antioxidant capacities amongst all fruits, blubs help to combat the free radicals that can damage cellular structures as well as DNA. These antioxidants include anthocyanin, which give the berries (and beetroots) wonderful ombre shades of blue, purple and red.
Cashews - The cashew tree, originally from Brazil, grows up to crazy heights with hanging branches that bear large juicy apples of which the nut is attached. It's quite a remarkable sight. Amongst the people of Brazil and the Caribbean, the nut is actually the least desirable aspect while the cashew apple fruit is considered the delicacy. However, this doesn't mean the nut doesn't have any benefits! Pop a nut for magnesium (bone strength, muscles relaxation and easy sleeping), mono-saturated fats (the only kind of fat you mainly should be eating) and copper (iron utilisation, elimination of free radicals and development of bone and connective tissue).
and Almonds - tbh guys, I think the almond tree, bearing pink and white flowers, is more impressive than the cashew tree. Check. But luckily, they aren't just a pretty face and truly do go beyond skin deep. The flavonoids found in almond skins team up with the vitamin E found in their meat to more than double the antioxidant punch, while their monounsaturated fats help with reducing the risk of heart disease. The almond tree also happens to be cousins with the peach, cherry and apricot tree, a little fact that made my heart melt <3
base layer ingredients
1 cup cashews, soaked overnight
1 cup almonds
1 cup dates
1 tbsp coconut oil
2 tbsp maple syrup
A pinch of salt
middle layer ingredients
2 cups cashews, soaked overnight
1/2 cup dates
1 tbsp maple syrup
2 tbsp Supper Latte Red Velvet Beetroot mix*
* If you don't have access to the Supper Latte Red Velvet Beetroot mix, you can make your own! See below.
method for DIY red velvet
Blend 1 tbsp cacao and 1 tbsp beetroot powder (learn how to make beetroot powder here). Slowly add coconut sugar to suit your taste preferences. Add a pinch of salt.
top layer ingredients
2 cups frozen blueberries and/or mixed berries
1/4 cup middle layer mixture
1. Ensure you soak your cashews in water the night before.
2. In food processor, blend the ingredients for the base on high speed, scraping down the sides of the processor until ground up well.
3. While the base is mixing, soak your dates in hot water for a few minutes.
4. Press the base mixture into a muffin/cupcake tray and stick it in the freezer.
5. For the middle layer, blend the cashews, dates, maple syrup and beetroot & cacao mix in the food processor until the mixture is completely smooth.
6. Pour the middle layer over the prepared base, leaving 1/4 cup of the mixture aside. Place the muffin/cupcake tray back the in the freezer, for two hours or ideally overnight.
7. For the top layer, blend the remaining middle layer with the frozen berries until smooth.
8. Smear the top layer over each mini cake and place back in the freezer overnight.
9. When you are ready to chow, scoop out each cake with a big spoon. If you need extra leverage, gently cut around the edge with a knife separating the cake from the side of the tray. You can tell from my pictures I kind of hacked them out with very little finesse. Learn from my mistakes please.
10. Let the cakes sit for about 10 minutes before nomming.
Keep scrolling for another way to sneak in more red beet velvet into your daily diet.