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!
