You’ve heard of red velvet… but have you heard of Beet Velvet? These are the perfect combination of chocolatey and earthy with a touch of sweet. Good for the gut and the ideal snack, or after-dinner dessert, for any chocolate lover!
Ingredients
- 400g cooked beetroot
- 25ml extra virgin olive oil
- 3 Medjool dates
- 3 eggs
- 1 tsp vanilla extract
- 120g 70% dark chocolate
- 100g cooked quinoa
- 100g almond flour
- ¼ tsp baking soda
Method
- Preheat the oven to 200C / 400 F and line a rectangle or square baking tin with parchment paper.
- In a food processor or blender, mix together the beetroot, extra virgin olive oil, dates, eggs, vanilla extract.
- Melt ¾ of the dark chocolate in the microwave for 30s and then pour it into the ingredients in the food processor until the mixture is completely smooth.
- Add the quinoa, almond flour and baking soda and whiz again until the batter starts to thicken. Then transfer the mixture to the lined baking dish.
- Crush the remaining dark chocolate into smaller chunks, and sprinkle over the mixture in the dish.
- Bake for 25-30 minutes until a knife comes out clean. Let them cool completely before removing them from the tray and slicing them into squares.
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