300 gm(2 cups) mixed macadamia nuts and Brazil nuts40 gm(¼ cup) dried currants or dried cranberries6medjool dates, pitted80 ml(1/3 cup) maple syrup300 gmbeetroot (2 large), coarsely grated, plus extra to serve200 gmdesiccated coconut, plus extra to serve40 gm(1/3 cup) 100% raw cacao powder (see note)45 gm(1/3 cup) carob powder (see note)2 tbspgolden flaxseeds, coarsely crushed (see note)Scrapedseeds of 1 vanilla beanTo serve:shaved dark chocolateChocolate icing2avocados, coarsely chopped170 gmunfiltered honey60 gm(½ cup) 100% raw cacao powder2 tbspcoconut oil, softenedScrapedseeds of ½ vanilla bean
For mud cakes, line an oven tray with baking paper, top with eight 5cm-diameter cake rings and set aside. Process nuts in a food processor to fine crumbs. Add dried fruit and maple syrup and process until smooth. Add beetroot, coconut, cacao and carob powder, flaxseeds and vanilla seeds and blend until even in texture (add about 2 tbsp water if mixture is too dry). Press mixture into rings and place in the freezer until firm (40-50 minutes).
For chocolate icing, pulse ingredients and ½ tsp sea salt in a food processor until smooth.
Unmould cakes by sliding a knife around the inside. Spread icing over cakes with a small spatula and refrigerate until set (30-40 minutes).
To serve, garnish mud cakes with grated beetroot, a sprinkling of coconut and chocolate shavings.
Note Raw cacao powder, carob powder and golden flaxseeds are available from health-food shops and some major supermarkets.