Blog

Ingredients:

• 1 chia/flax egg
• 1 cup beet puree (about 1 large beetroot - cooked)
• 1/4 cup maple syrup
• 1/3 cup coconut sugar
• 1/4 tsp salt
• 1.5 tsp baking soda
• 1/4 cup melted coconut oil
• 1cup unsweetened almond milk
• 1 tsp espresso powder mixed with 1/4 cup water (optional)
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups wholemeal spelt flour
• 1/3 cup/1 bar The Chocolate Yogi Fun Bar chocolate, chopped (I used 1/2 Astral Crunch and 1/2 Happy Thoughts Mylk Chocolate)

Method:

1. Blend the beetroot in food processor.
2. Add the wet ingredients to the food processor. Let it blend until a smooth puree forms.
3. Sift dry ingredients into a large bowl.
4. Add wet to dry and carefully mix together.
5. Stir in the chocolate pieces.
6. Spoon 1/4 cup of the batter into lined muffin tins. You should get around 12 muffins
7. Bake for 25-30 min at 180C.