chocolate & beetroot cakes
Adding beetroot to a chocolate cake is certainly not new, it goes so well and makes the cake lovely and moist. These cakes are gluten free, grain free, dairy free and, with only a little maple syrup, almost guilt free. The cacao powder is rich in magnesium and antioxidants so they could almost be called good for you! They are certainly a much better alternative than any processed shop bought sweet treat! Delicious served with a cup of herbal tea.
makes 12 cakes
300g raw beetroot or 250g cooked beetroot
100g ground almonds
75g cashew nut butter
3 tablespoons maple syrup
20g cacao powder
1 teaspoon bicarbonate of soda
1 pinch of salt
Preheat oven to 160°C and fill a 12 cupcake tin with cases.
If using raw beetroot, scrub and place in a saucepan with cold water halfway up the beetroot.
Bring to the boil and then simmer for 20-30 minutes until soft.
When the beetroot is cooked peel and place in a food processor.
if using already cooked beetroot you can start the recipe from this step.
Blend the cooked beetroot until very finely chopped.
Add all the rest of the ingredients to the processor and blend again until smooth.
Place a heaped dessert spoon of the mixture into each cupcake case.
Bake in the preheated oven for 15-20 minutes. They are ready when a cocktail stick placed in the centre comes out clean.
the health boost tip
We use beetroot a lot in The Health Boost kitchens and it deserves a place in every healthy kitchen. It's an excellent source of folic acid and a very good source of fibre, manganese and potassium. Cacao is rich in magnesium and flavonoid antioxidants, which help to protect against damage to cholesterol and the lining of the arteries.