I love hiding veggies into delicious dessert! It's a great way to add extra veggies in your diet without even knowing it :)
Here is a delicious way to add those wonderful local and organic beets that are in season right now!
2 small beets or 1 big one, peeled and chopped
3/4 cup flour (or any gluten free mix you like)
1/2 cup cocoa powder
1 tbsp baking powder
1/4 tsp salt
3/4 cup maple syrup
1/2 cup of beet water or almond milk
2 tbsp coconut oil, melted
1/2 cup pecan or walnut, chopped (optional)
1 cup dark chocolate chips
1/4 cup beet water
1 tsp vanilla
1 tbsp coconut oil
cocoa powder for dusting
Preheat your oven to 350F. Line a baking dish (30cm x 20cm or smaller if you want a thicker cake) with parchment paper and set aside.
Boil the beets in at least 1 cup of water (you will need the beet water for the recipe) until tender. Strain them (keep the water) and blend them until smooth (you can add a little bit of beet water to help but not too much cause we don't want the puree to be wet).
In a big bowl, mix flour, baking powder, salt, cocoa and nuts. Add the rest of the ingredients and combine until smooth. Pour into the baking dish. Bake for 25 minutes or until a toothpick comes out clean.
While the cake cools down, add chocolate chips, beet water, coconut oil and vanilla in a heat-proof bowl. Warm it on a double boiler until everything is melted and smooth. Spread evenly on the cake and place in the fridge for 30 minutes.
Dust with cocoa powder. Cut into squares. Enjoy!
Note: keep them for a few days in the fridge!
Find more local organic beet recipes here!