BIRTHDAYS ARE IN THE AIR TODAY so we thought we’d share a yummy but wholesome recipe for you all courtesy of the ladies at organicsisters.com.au! The strange combo of beetroot and cacao is utterly irresistible 🙂
MCM also stock a full range of cacao powder, nibs and coconut sugar from Vitality Trading Co www.facebook.com/Vitality-Trading-Co-117563055071806/timeline/ for all your healthy baking needs!
¾ cup coconut oil
½ cup organic maple syrup
¾ cup raw cacao
1 medium raw beetroot, peeled and finely chopped in food processor (approx 3/4 cup)
2 cups Almond Meal
3 eggs (beaten in a separate small bowl)
3 tablespoons Coconut palm sugar
3 teaspoons Gluten free baking powder
¾ cup of organic dark chocolate (broken into pieces)
¼ cup organic coconut cream
Preheat fan forced oven to 180 degrees C and line a cake tin with greaseproof paper.
Peel and quarter the beetroot and pulse in a food processor until its finely chopped (it will resemble a sloppy beetroot dip).
Add coconut oil, maple syrup, cacao & beetroot into a saucepan on really low heat and stir for a couple of minutes until all combined and it resembles a smooth chocolate sauce.
Mix together the almond meal, coconut palm sugar and baking soda in a large bowl until combined.
Add the beaten eggs and chocolate/beetroot mix to the bowl and stir until completely combined.
Pour the mix into the lined cake tin and pop in in the oven for 30 – 40 Minutes or until cooked through.
Leave to cool before removing from tin.
For the icing:
Melt chocolate in a saucepan on very low heat.
Once it’s melted, remove from the heat and pour in coconut cream and beat until combined.
Leave to cool for a few minutes then continue to beat until its smooth and glossy.
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