Chocolate, Almond and Beetroot Bites

Looking for a sweet treat to take the edge off a sugar craving? Then give these Chocolate, Almond and Beetroot Bites a go.

Ingredients

Cake Mixture

  • 50g Unsalted Butter
  • 175g Plain (Almond Flour/coconut flour/spelt) Flour (gluten free)
  • pinch of Himalayan Pink Salt
  • 2 tsp Baking Powder
  • 1 tsp Bicarbonate of Soda
  • 2 tbsp Cocoa Powder
  • 2 tsp Vanilla Essence
  • 200g honey
  • 3 eggs
  • 3 Raw Beetroots, grated
  • 100g Almonds (save 25g for the icing)

Icing

  • 25g Almonds
  • 100g Almond Butter
  • 2 tbsp Maple Syrup
  • 1 ½ tbsp Cocoa Powder
  • 2 tbsp milk

Method

  1. Preheat the oven to 175oC.
  2. Grease the square cake tin with Unsalted butter.
  3. Mix together the plain flour, himalayan pink salt, baking powder, bicarbonate of soda, cocoa powder.
  4. Mix in the vanilla essence & honey. Mix well and then add the eggs, beating in while mixing.
  5. Add the grated Beetroot and Almonds to the mixture.
  6. Once a running consistent mixture, pour into your greased tin.
  7. Put into the oven for 45 minutes
  8. Once cooked, removed from making tin and let cool
  9. To make the icing – Put the almond butter, maple syrup, cocoa powder and milk to a blender for a few seconds until you have gooey mixture
  10. Spread the icing on top of your cake and decorate with the remaining almonds
  11. Cut into bite size pieces
  12. Storage in an air tight container in the fridge for up to 4 days.

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