I cover beetroot and pop it in the oven whenever I’ve got it on. That way it’s always ready for this recipe.
(photo credit @milesofjourney , who nailed my recipe!)
3 cooked, peeled beetroots
1 cup cocoa
2 cups date syrup
4 cups almond flour or ground almonds
1 tablespoon vanilla
pinch of salt
Preheat oven to 180 (160 if using a fan oven). Blitz beetroot until silky, add the rest of the ingredients and mix just until combined. Spread on a greased baking and bake for 40 minutes. When done, slice, cool and yum!