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