Servings: 10

Ingredients:

• 1 beet-baked in the oven for 70 minutes.
• 1 cup of dates-soaked overnight
• 3/4 cup coconut sugar
• 1 1/2 cups of almond flour
• 1 cup whole wheat flour-for those with celiac disease use brown rice flour
• 2 tbsp butter-melted
• 1/4 cup olive oil/or coconut oil
• dash of pink salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2-3/4 cup of cacao paste-melted (using a double broiler or microwave)
• 1/2 cup of carob chips
• 1 tsp vanilla extract
• 2 tbsp local honey
• 1/2 cup pure maple syrup
• 2 eggs
• 1 chi seed “egg replacement”-please see “replacements” section for directions

Directions: Preheat oven to 350 degrees.  Roast the beet in the oven for 70 minutes prior to the start of the recipe. Once the beets have cooked and cooled, using a food processor, blend until the beets are pureed.

In a mixing bowl combine the dates, pureed beets, pure maple, honey, vanilla, melted cacao paste, eggs, olive/coconut oil, and butter.  Mix for 5 minutes.  In a separate bowl combine the two types of flour, baking powder/soda, pink salt, coconut sugar.  Slowly on low speed at the dry mixture to the wet.  Lastly add the chia seed egg replacement.  Bake for 35-45 minutes on 350 degrees.  Let cool for 20 minutes and enjoy!

For more information on beets please visit my page “The Truth about Fruits and Vegetables”!