Some recipes arrive knowing exactly what they want to be.
And then there are these.
Technically, they’re bars.
But change the tin and suddenly they become a rather spectacular cake.
We prefer to think they’re simply adaptable.
An impromptu afternoon treat.
Dinner with friends.
A birthday celebration.
Or an ordinary Tuesday that deserves improving slightly.
They work remarkably well in every situation.
Chocolate and raspberries have been getting along beautifully for decades.
No surprises there.
But then come the cashews.
The coconut.
The orange.
And one unexpected guest: beetroot.
It brings colour, moisture and a depth that’s surprisingly difficult to describe and very easy to enjoy.
Some recipes turn out to be far better than their ingredient list has any right to suggest.
This is one of them.
Ingredients for the base:
Ingredients for the filling:
To decorate:
1. Prepare the base:
Preheat the oven to 180°C (350°F).
Blend the cookies, almond flour and coconut oil until the mixture resembles damp sand.
Press firmly into your chosen tin.
Rectangular for bars.
Round for cake.
We’re not here to judge.
Bake for approximately 10 minutes.
Remove from the oven and allow to cool completely.
2. Prepare the filling:
Drain the cashews well and place them in a food processor.
Add the coconut cream, coconut oil, maple syrup, raspberries, beetroot, vanilla and orange zest.
Blend for several minutes until the mixture becomes completely smooth and silky.
Patience is rewarded here.
3. Assemble and chill:
Pour the filling over the cooled base and smooth the surface.
Refrigerate for at least three to four hours until firm.
Or overnight if you’re one of those admirable people capable of waiting.
We rarely are.
4. The finishing touch:
Drizzle with melted dark chocolate.
Cut into bars or slices.
Serve cold.
And accept compliments gracefully.
Very cold.
With coffee.
With a good cup of matcha tea.
With a very cold glass of cava.
Or directly from the fridge at eleven o’clock at night while promising ourselves this will definitely be the last piece.
Beetroot has something of an image problem.
Most of us associate it with salads and not much else.
But when it meets chocolate, something rather extraordinary happens.
It brings moisture.
Depth.
And a complexity that’s difficult to identify but impossible to ignore.
Perhaps that’s why beetroot has quietly found its way into some of the world’s best chocolate cakes.
And perhaps that’s why these bars disappear considerably faster than they should.
If you make them, we’d love to know whether they ended up as bars or cake.
We hope you enjoy this recipe as much as we do. If you’d like to see a video tutorial, you can watch it here. Enjoy!
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Hola, soy Manuela Saavedra, fundadora de Milola Gluten Free. Estoy encantada de darte la bienvenida a este espacio dedicado a todos los apasionados de la cocina que, como yo, buscan una alimentación más saludable y natural.
