Beetroot Ginger Chocolate Cake Bites

Deliciously moist & perfect with a cup of tea!

Spot the ginger pieces!

Try this deliciously moist & healthy ginger beetroot chocolate cake! It is moist from the beetroot , ground almonds & sugar-free applesauce (no refined sugar added).

This cake is peppered with fresh root ginger & chunks of stem ginger to contrast with the depth of the cacao. To add to the nutritive content, I have added in goji berries, ground flaxseed & protein powder. (Pulsin soy-derived protein powder).

It is quick to make & freezes well too. It is lovely to have as an afternoon snack or as a post-gym snack on its own, or as a dessert served with cream (regular dairy cream or coconut cream) & perhaps a few blueberries.

These bites make a lovely dessert too!

Makes: approx 20-24 squares

Preparation time: 22-25 mins

Baking time: 30 mins

Ingredients:

50g ground almonds

80g wholemeal flour or buckwheat flour

20g ground flaxseed

1 tsp baking powder

60g raw cacao powder

3 balls of stem ginger, cut into small chunks

2-2.5 cm piece fresh root ginger, finely grated

200g cooked beetroot (the non-pickled variety)

100g sugar-free apple sauce

115g honey or agave

1 tbsp coconut oil or rapeseed oil

3 large eggs or chia or flaxseed substitute

1/2 tsp salt

30g goji berries

2 tbsp protein powder (I use Pulsin’ Soy derived protein powder)

2 tbsp milk of choice (regular cow milk, almond milk & coconut work well)

Method

Preheat oven to 200ºC, 170ºC Fan and line a 7.5″ X 11″ (19 X 27cm) rectangular baking tin with greaseproof paper & a little coconut oil spray.

Put all the dry ingredients into a mixing bowl: the ground almonds, flour, ground flaxseed, protein powder & cacao. Add the chopped stem ginger & fresh root ginger.

Put the cooked beetroot, applesauce, oil, eggs, salt, goji berries & milk in a blender or food processor & whizz to combine. A fantastic deep pink fluid forms (see below!)