Now, I know this does not sound like something very tasty – at best you could sell it as a healthy treat, just going by the title. That was what I thought reading the recipe for the first time. However, they are like little truffles, quiet rich and incredibly tasty. The cacao completely masks the flavor of the beetroot! Who would have thought!
Coconut is not in the original recipe, but they are very messy without any kind of Soakage. Ground almonds work just as well, should Coconut not float your boat. We normally alternate, so it does not get boring. The fingerprints are slightly less messy with the almonds I have to say, but Ruby and me love the texture of the coconut flakes, it somehow gives them a little bit more of a bite.
Anyways, here is what you need:
- 150 g cooked beetroot
- 120 g dates, pitted and chopped
- 1 tbsp honey (we are a little more generous)
- 2 eggs
- 40 g cocoa
- 60 g coconut oil (almond or peanut butter work too), melted
- 120 g coconut flakes or ground almonds
Most of this is made in the food processor.
- Pre-heat your oven to approx. 170 C
- Line your muffin tray with cases, for which I have a little helper
- Put the beetroot, dates, honey, soy sauce and oil/butter into the food processor and give it a good whiz
- Add the eggs and cacao and make sure that there are no lumps left in the mix
- I now transfer the whole thing into a bowl to mix in the coconut flakes/almonds. I also find it is a lot easier to check if its nice and smooth when you can run a spoon through, but you can do it all in the food processor if you prefer.
- Pour the mix into the prepared cases and bake for around 18 minutes.