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.