Ingredients

The following ingredients have 36 Servings
  • 1 cup coconut milk (240ml)
  • 4 1/2 oz dark chocolate chips (125g, or broken up bar, at least 63% cocoa solids)
  • 9 oz cooked beetroot (250g - gives 230g peeled)
  • 3 1/2 oz medjool dates (100g)
  • 2 eggs
  • 1 tsp vanilla essence
  • 1/2 cup almond flour (60g ground almonds)
  • 1/4 cup chestnut flour (30g, or more almond flour)
  • 1/3 cup rice flour (45g)
  • 1 tsp baking powder

Instruction

  • Preheat the oven to 350F/175C.
  • Gently warm the coconut milk and chocolate together in a small pan until the chocolate melts.
  • Blend together the beetroot and dates.
  • Add the eggs to the beetroot-date mixture, one at a time and blend in.
  • Mix in the vanilla then the flours, baking powder and coconut milk-chocolate mixture.
  • Once thoroughly mixed, pour into an oiled tray, right to the top of the mini muffin mould. Bake for approx 15mins until they have risen, slightly cracked on the top, and a skewer comes out only slightly sticky or clean.
  • If you prefer, pour into an 8x8in tray instead. If doing so, they will need approx 30mins cooking time.
  • Wait until cooled a few minutes before removing from tray and cutting, if appropriate.