Directions:

Ingredients

1 cup coconut flour
1 cup almond flour
1 tsp baking powder
3 tsp baking soda

1/2 cup pitted dates
1/2 cup currants or raisins
1/2 cup pineapple chunks in own juice, drained - 4 slices
1 banana
1 cup unsweetened applesauce

1 raw beet, shredded
3/4 cup raw carrots, shredded
1 zucchini, raw - shredded
5 tbsp natural cocoa powder
2 tsp vanilla extract
1/2 cup of sugar or your favorite sugar substitute – I found that Swerve works best.
1/2 cup water
1/2 cup of your favorite nuts (walnuts/almonds go well)
1 egg - optional

(This recipe was originally sent to me without the egg as a vegan recipe and can be made without it. I add an egg as I find it gives it a binding quality.)

Directions
Preheat oven to 350°F. Mix flours, baking powder and baking soda in a small bowl. Set aside.

In blender or food processor, purée dates, pineapple, banana and applesauce.

In large bowl, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla, sweetener (or sugar), egg and nuts. Then add flour mix and blended date mixture and mix all well.

Spray a 9 x 13-inch baking pan with cooking spray to avoid sticking, and spread evenly.

Bake for 1 hour or until a toothpick inserted into the center comes out clean. Allow to cool, cut into squares and enjoy alone or top with hazelnut spread or chocolate nut icing…recipe below.

Chocolate Nut Icing
1 cup raw macademia nuts and/or raw cashews
1 cup vanilla soy, hemp or almond milk
2/3 cup pitted dates
1/3 cup brazil nuts or hazelnuts
2 tbsp cocoa powder
1 tsp vanilla extract

For the icing, use a high-powered blender and combine all icing ingredients until smooth and creamy. Spread on cooled cake.