• 250 g cooked beetroot, grated
  • 1 cup almond butter, at room temperature
  • 2 eggs, lightly beaten
  • 1 cup almond meal
  • 3 tablespoons Bioglan Cacao powder
  • 2 tablespoons Bioglan Beetroot powder
  • 3 tablespoons coconut sugar
  • 1 teaspoon bicarbonate soda
  • 125g dark chocolate, chopped


  1. Preheat oven to 180 C. Line a 20cm square cake tin with baking paper.
  2. Put the beetroot, nut butter, eggs, almond meal, cacao, beetroot powder, sugar, bicarbonate soda and chocolate into a bowl and mix to combine.
  3. Pour the mixture into the prepared tin and bake for 40 minutes or until a set, the mixture may still be a little gooey when you insert a skewer into the centre.
  4. Remove from the oven, cool in the tin.

Makes 20




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