Chocolate Coconut Mud Cake
This is the weirdest dessert I've made and it was SO GOOD!
Rich, fudgy, fiber, and micronutrient dense! This treat tastes like classic chocolate mud cake but sneaks in powerful health benefits! It uses grated beetroot for natural sweetness and moisture (plus liver-supporting detox properties), Brazil nuts for selenium (thyroid & antioxidant support), psyllium husks for extra fiber, and cacao for deep chocolate flavor, all bound with dates and coconut. It's naturally sweetened, raw-inspired (no-bake base), and packed with nutrients to support elimination and overall wellness.
Perfect for a special dessert or afternoon treat in small slices, delicious, moist, and so much better for you!
Okay okay, but I can't take credit for this recipe. I didn't change a thing! This is a suggested recipe from my colleague and naturopath from Dr. Libby. Check it out!
Let’s dig in!
Total time: 20 Minutes | Prep Time: 20 Minutes | Cook Time: 0 Minutes
Servings: 12
Ingredients
Cake:
2 cups raw Brazil nuts (unsalted)
2 cups shredded coconut
3 medium beetroots (beets), peeled and grated (~2–2.5 cups grated)
4 fresh Medjool dates, pitted and coarsely chopped
½ cup currants (or raisins if preferred)
¼ cup maple syrup (or adjust to taste)
½ cup raw cacao powder
2 tablespoons psyllium husks
Icing:
½ cup cacao butter, gently melted
1 cup raw cashews
¼ cup raw cacao powder
¼ cup maple syrup
1 tablespoon lemon juice
1 teaspoon tamari (or coconut aminos for soy-free)
Instructions:
Prepare the base: Grind the Brazil nuts in a food processor until fine (like breadcrumbs), then set aside in a large bowl.
Blend dates: In the food processor, combine dates, currants, and maple syrup. Pulse until smooth and sticky.
Mix cake: Add the date mixture to the ground nuts along with the grated beetroot. Stir well. Add desiccated coconut, cacao powder, and psyllium husks. Mix thoroughly until combined.
Process fully: Transfer back to the food processor and pulse until finely textured and well incorporated (it should hold together when pressed).
Shape & chill: Line a cake tin (8–9 inch round) with baking paper. Press the mixture evenly into the base. Refrigerate for 15 minutes or until firm.
Make icing: Gently melt cacao butter in a small saucepan over low heat (or double boiler), then cool slightly. In a food processor or high-speed blender, process cashews, cacao powder, maple syrup, lemon juice, and tamari until smooth. With the motor running, slowly pour in melted cacao butter and blend until creamy.
Ice & set: Spread icing evenly over the chilled cake base. Refrigerate another 15 minutes or until icing sets.
Serve: Slice into small portions (10–12 slices). Store in fridge up to 5–7 days or freeze for longer.
Nutrition Facts
220 calories | 6 g protein | 30 g carbs | 18 g fat | 11 g fiber
GF, vegan, no-bake, anti-inflammatory, raw
Tatum’s Recipe Hacks:
🍫 For more crunch, consider dark chocolate chips or a coconut flour crust
❓ 🫘 Did you know? Many women entering peri-menopause experience autoimmune conditions like Hashimoto's. This can be supported and even avoided by consuming selenium rich foods. Nothing beats Brazil nuts for selenium!
Let’s work together! Want individualized meal and snack ideas that align with your nutrition and wellness goals?
Contact me at tatum@equilibriumnutrition.net for more questions.
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Cheers to thriving together!
