A yummy vanilla buttercream with a slight caramelly taste - perfect to use on the Spiced Hemp cake! This recipe will make enough icing to generously spread on one 18-20cm cake. 

Refined sugar free, GF, DF, nut free, and vegan 

Ingredients:

• 3/4 Cup coconut sugar

• 1 Tablespoon tapioca flour*

• pinch salt

• 70g dairy free butter (I used Olivani)**

• 1/2 teaspoon vanilla essence

Method

Place the coconut sugar and tapioca flour in a blender (I used my nutribullet), and blitz for around 30 seconds. The mix should be very fine and look like tan coloured icing sugar.  

Place the dairy free butter in a bowl, and beat with an electric mixer for around 10 seconds to soften it. Add the sugar mix, salt, and vanilla essence. Mix. This mixture will look crumbly at first, but will come together. Spread on your cake - enjoy!! 

*can substitute with cornstarch, arrowroot, or potato starch.

**to make a "cream cheese" icing, substitute the butter for a vegan cream cheese. 

A yummy chocolatey "buttercream" - perfect to use on the Beetroot Cacao brownies (not that they really need anything extra)! This recipe will make enough icing to generously spread on one 18-20cm brownie slab. 

Refined sugar free, GF, DF, nut free, and vegan 

Ingredients:

• 260g (around 1 1/2 Cups) dates

• 3 Tablespoons cocoa

• 1/3 Cup coconut oil

• pinch salt

• 1/2 teaspoon vanilla essence

• Boiling water for soaking the dates in

Method

Rich, gooey and oh so decadent, this chocolate sauce is the perfect companion for your beetroot cacao brownies!

Refined sugar free, GF, DF, nut free, and vegan 

Ingredients:

• 4 T cocoa

• 3 T maple syrup (or honey)

• 2 T water

• ½ t vanilla essence (optional)

• Pinch salt (optional)

Method

Add all ingredients to a saucepan and gently heat for a few minutes whilst whisking. Pour into a bowl or jug. Enjoy with your beetroot cacao brownies!