Servings: 8-10 people

Ingredients:

• 2 cups of brown rice flour
• 2 + 1/4 cup cups of cacao morsels
• 1 cup of dates
• 1 cup of unsweetened shredded coconut
• 1 beet-cooked for 1 hour at 350 degrees and grated
• 1/4 cup of coconut sugar
• 1 tsp baking soda
• 2 tsp baking powder
• 1/4 cup coconut oil
• 1/2 stick of unsalted butter + 1 tbsp
• 1/2 cup of almond milk (may need more)
• 2 eggs
• 2 tsp vanilla extract
• 2 tbsp of chia seeds

Directions: You will need a bunt cake pan-Preheat oven to 350 degrees. Be sure that your beet has been already cooked in oven for 1 hour prior to the start of the recipe.

Combine brown rice flour, coconut sugar, baking powder, baking soda,   In separate bowl combine 1/2 stick of butter, coconut oil, almond milk and 2 eggs.  Beat the dry ingredients into the wet ingredients-add the 2 cups of melted cacao nibs, and 1/4 cup of cacao morsels. Before adding any of the batter to the cake pan-add 1 tbsp of melted unsalted butter to the bottom of the pan sprinkled with shredded coconut, beets, and chopped dates ( you may want to coat the beets in the unsweetened coconut for extra flavor). Next add the batter-sprinkle 1 tbsp of chia seeds on top of the cake mixture.  Bake in the oven for 40-50 minutes. Feel free to garnish with pecans/almonds, and unsweetened coconuts.  I added some raspberries along with melted cacao nibs!