Gluten-free choc beetroot squares

8 servings Prep: 15 mins, Cooking: 45 mins
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Immune-boosting and chocolatey goodness packed with anti-oxidants.

By Food24 May 04 2015
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Ingredients (8)

200 g butter
200 g dark chocolate — 70% chopped
4 eggs — organic
1 tsp vanilla — extract
180 g coconut sugar
150 g almond flour
220 g beetroot — cooked, puréed
cocoa powder — and flaked almonds
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Method:

Preheat the oven to 180 °C.

Place the butter and chocolate into a glass bowl over a saucepan of simmering water and leave to melt gently.

Beat together the eggs, vanilla and blossom sugar until, creamy. This should take at least 10 minutes.

Once the chocolate and butter have melted, add to the puréed beetroot and stir until combined.

Pour the beetroot mixture into the whisked eggs mixture and gently fold in the almond flour or ground almonds.

Pour the mixture into a square baking tin, lined with baking paper, and bake in the oven for about 40 to 45 minutes or until just firm to the touch.

Remove from the oven and allow to cool for 15 minutes before carefully removing from the tin.
Dust the cake lightly with cocoa powder and perhaps flaked almonds.



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