Dark chocolate & beets make the perfect combination to get that blood flow going so you can excel at your sport or workout!
free-range eggs (can substitute 3 of the whole eggs for ½ cup egg whites) 1 med
(4-inch) beetroot, cooked ½ cup
raw cocoa powder ½ cup
coconut flour 200g
dark chocolate (minimum 70% cocoa solids) ½ cup
date paste (or 1 cup pitted dates) 2 tbsp
coconut oil 1 tbsp
vanilla 1 tsp
Preheat oven to 350oF and line a 12-cup muffin tray with silicone liners. In a blender or food processor, combine all the ingredients together and pulse until smooth.
Fill each muffin cup halfway and bake for 20-25 minutes or until a toothpick comes out clean. Cool completely on a wire rack before storing.