Love Turkish delight? Get ready to swoon because this Turkish Delight Cake with a Raw Brownie Base is absolutely delightful...

Ingredients

BASE

• 5 large pitted medjool dates (approx 1/2 cup)
• 1 cup walnuts
• 1/2 cup almonds
• 3 tbs cacao powder

FILLING

• 3 cups soaked raw cashews
• 1/4 cup melted coconut oil
• 1 tsp vanilla paste
• 1/2 cup coconut nectar
• 1 tbs finely grated beetroot
• 3 tbs rosewater*

TOPPINGS

• Dark chocolate
• Rose petals for decoration

Method

1. Pulse all base ingredients in a high-speed blender or food processor; blend until they stick together. Take care not to over process, you still want some texture.
2. Press evenly into a lined 18cm baking tin & place in the freezer while you make the filling.
3. In a high speed blender or food processor, blend all filling ingredients until super smooth.
4. Take out ½ of the mixture & set aside.
5. To the remaining filling in the blender add 1tbs of finely grated beetroot (I used a microplane) & 3 tbs of rosewater* Blend until smooth.
6. To the mixture you set aside, add 2 tbs of cacao powder & mix well.
7. Layer over your base in 2 or 4 layers depending on how you want it to look (I did 4). Let the cake sit in the freezer for 10-15 mins between adding layers.
8. Store in the freezer.
9. When ready to eat drizzle with melted dark chocolate.
10. Allow to defrost a little before slicing.

*Please note different brands of rosewater have different amounts of water added. Add your rosewater a tablespoon at a time & taste as you go.

Original recipe: BY TINA FROM THE BAREFOOT HOUSEWIFE.

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