Beetroot and Chocolate muffins

100g of dark chocolate 70% cocoa or over

8oz beetroot

3 large eggs beaten

3oz flour of choice (plain, buckwheat, chickpea or chestnut)

3oz ground almonds

1oz cocoa powder

2.5 oz of coconut sugar

1 teaspoons of vanilla extract

1tbsp coconut oil

1.5 tsp of baking powder

Makes 12 muffins

Preheat oven to 180/350/gas mark 4

Cook the beetroot in boiling water until tender. Approx 1 -1.5 hours depending on size. Then cool and peel off skin with fingers.

Melt the chocolate in a heatproof bowl over boiling water and then set aside.

In a food processor blend the beetroot into a puree then, slowly add eggs, followed by coconut oil, vanilla and the melted chocolate.

In a large bowl sieve flour, cocoa powder and baking powder together then stir in ground almonds and coconut sugar. Make a well in the middle then blend in the wet ingredients with a spoon.

Spoon  into muffin cases and bake for 25-30 minutes.



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