A rich, moist and very tasty chocolate cake or muffin. Hot out of the oven this is a great pudding which goes well with a splash of coconut cream.


2 large beetroots, peeled and chopped

1 Tbsp virgin coconut oil

2/3 cup organic cocoa powder

10 Medjool dates, pitted

1 – 2 tsp vanilla bean extract (optional)

2/3 cup of brown rice flour (or use oat flour or quinoa flour or 1/3 cup organic coconut flour)

1/2 cup of finely processed raw almonds (or almond meal)

1.5 tsp sodium bicarbonate

1 cup strawberries (or raspberries), fresh or frozen

1 cup blueberries or blackberries, fresh or frozen (but note the blackberry taste is great but the seeds are annoying)

1 Tbsp cacao nibs (optional)


Cut the beetroots into quarters and boil in water for 20 minutes until tender.

Place in a food processor with all other ingredients and process until consistent.

Preheat the oven to 180 degrees C and line a muffin tray with paper liners or oil a tray with coconut oil. Bake for about 75 minutes (depending on size and oven) or until cooked. They will rise slightly. Set aside and cool.


beetroot choc muffins - aftern cooking

Note: If you want to do a “nut-free” version of this muffin, simply leave out the almond meal and walnuts and add an extra 1/4 cup of coconut flour.

Serving variations for a cake: If you want a healthy chocolate pudding or moist cake, this is your recipe! Simply put the entire mix into a 8 x 8 inch baking tray and bake and serve warm with coconut cream or your favourite custard. It is a very moist pudding and very tasty.

chocolate beetroot pudding


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