200g dark chocolate (70% or over)
100g coconut oil
2 medium cooked beetroot (roasted whole in the oven until soft)
2 organic eggs
150g ground almonds/almond flour
1 tsp vanilla extract
Pre-heat the oven to 170 degrees Celsius.
Break up the chocolate and melt it in a pot, then add the coconut oil, stirring gently. Leave to cool slightly, then add the vanilla extract and honey. Puree’ the the beetroot and add it to the chocolate mix. Then beat in the eggs one by one and then stir in the ground almonds/almond flour until well combined. Pour the mixture into a medium baking tin lined with parchment paper and cook for approximately 20-25 minutes.
Take out of the oven and leave to cool before cutting.