Chocolate beetroot muffins

For around 10 muffins

120 ml coconut oil – melted
150 ml date syrup or maple syrup
70 g raw cacao
1 raw beetroot – peeled
220 g almond meal
3 eggs
a big pinch of salt
2 tbsp baking soda

Topping:
60 g dark chocolate
30 ml coconut cream
beetrootmuffin1

  1. Preheat oven to 180°C.
  2. Chop the beetroot in big pieces and pulse in a food processor until it is finely chopped.
  3. In a big bowl break the eggs and beat.
  4. Add almond meal, salt, cacao and baking soda and stir until combined.
  5. Add melted coconut oil, date syrup and chopped beetroot.
  6. Stir until completely combined.
  7. Grease a muffin tray with oil. (coconut oil or butter)
  8. Pour the mixture into the muffin tray and bake in the oven for 30 minutes.
  9. Leave to cool.
  10. In the meantime make the topping:  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.
  11. Spoon a little bit of the topping on each muffin and leave to cool.
    beetrootmuffin2

-> For extra vitamins: top with fresh raspberries:

beetmuffins