Juicing Time

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Ingredients

  • 1 cup coconut oil
  • 1 cup raw cacao
  • 3 medium raw beetroot, peeled and finely chopped in food processor
  • 1 1/3 cup ground almonds
  • 1 cup full grain spelled flour
  • 3 eggs
  • cup of coconut blossom sugar
  • 3 tsp baking powder

Method

  1. Peel the beetroots and pulse in a food processor until it’s finely chopped. Into a pot add coconut oil, coconut blossom sugar, cacao & beetroot on a low heat. Stir it for a couple of minutes until all combined. At the end, you’ll get a smooth chocolate sauce.
  2. In the bowl mix together the ground almonds, full grain spelt flour and baking powder. Then add the beaten eggs and chocolate/beetroot mixture to the bowl and stir until completely combined. Pour the mix into the baking tray with greaseproof paper and bake it 20 minutes on 180°C or until it’s ready.

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