30 min Prep, 15 min Cook
Contains Nuts and more
Paleo, gluten free, grainfree, dairy free and sweetened with dates.
Peel beetroot and chop each beetroot into 4 pieces. Sprinkle with cinnamon and coconut oil and roast at 180ºC/350ºF for 20 minutes (or until a knife comes out clean).
While the beetroot is cooking, deseed and chop dates. Then grease a 20cm x 30 cm baking tray with coconut oil.
Put all dry ingredients in a food processor; Almonds, cacoa powder, baking powder and salt and process until finely ground.
Add roasted beetroot, eggs, dates and coconut oil.
Pour into baking tray and bake for 10 - 12 minutes at 180ºC/350ºF or until a toothpick comes out clean.
Allow to cool before cutting into 12 pieces.
Serving Size 188.8 g
|Amount Per Serving|
|Calories 434.5 cals||22%|
|% Daily Value*|
|Kilojoules 1821.3 kJ||22%|
|Fat 20.7 g||32%|
|Sodium 200.3 mg||9%|
|Carbohydrate 13.4 g||4%|
|Protein 37.6 g||75%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|