Raw Beet Root Cake with Chocolate Mousse and Agave glazed Figs (reposted)

I tried this fig recipe in early summer for the first time and it didnt turn out that well. Which is completly normal if you develop recipes but what I didnt know is that there are two seasons for figs so I tried the recipe again this autumn with turkey purple figs. Yes, the big purple figs are called turkey purple figs, I didnt know that either. They are bigger than other figs and have a harder skin than. Upon my research on the benefits of those beautiful little fruits there are quite a number of different figs, one being the black mission fig, calimyra figs, kadota figs and tiger figs.

Turkey Figs

All of theme have diffrent seasons, flavours and aperances. For this recipe you can use any fig that you chose, the only thing is that turkey figs are harder to glaze with agave syrup. While it looks great on the picture the glaze often times simply just runs past the figs.

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Raw Vegan Beet Root Cake with Chocolate Mousse and agave glazed figs

I really like this recipe because its free of nuts. For those of you who are looking for a raw vegan recipe  that is not super heavy because its loaded with nuts, this one is ideal.

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The Beet Roots cake bater was a bit dry the first time around, so the second time I added more agave syrup and Beet Root Juice. I used freshly ground Beetroots but you can use store bought Beet Root Juice as well. I hope you enjoy this recipe and let me know how it turned out for you.

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For the Raw Beetroot Cake:

• 1 fresh Beetroot or precooked or 60 ml Beetroot Juice

• 80g of soaked Medjol Dates

• 135g Coconut Flour

• 1 Pinch of Salt

• 1 Pinch of Cinnamon

For the Raw Chocolate Mousse:

• 1 Avocado

• 120g of Cocoa Powder

• 60g of Agave Sirup

Topping:

6 Figs.

For the Raw Beetroot Cake:

Begin by soaking the Medjol Dates in Water over night or for a few days. (Make sure to chose Medjol dates withouth Pit). Now, but the Beetroot Juice, Coconut Flour, dates, salt and Cinnamon in a Food Processor. If you are using fresh beetroot, cut them in very small slices or grate them and add it to the food processor.

If the consistency is too cumbly, add one or two more dates and or a spoon of water. Now form small cakes by adding the dough in a cake ring.

For the Raw Chocolate Mousse:

Peel the Avocado Flesh out of its Shell and add all the ingredients with the avocado in a food processor. Add Agave Sirup to taste. Top your cakes off with the Chocolate Mousse and the figs that you have cut in Halves and drizzle some Agave Sirup on the Figs.