There are certain days that I require chocolate to function. And for some reason the frequency of my chocolate-fueled days goes up the closer we get to Valentines day…
2 ounces dark chocolate, 72% cocoa, or higher
¼ cup coconut milk, canned and full-fat
3 tablespoons coconut oil
½ cup raw honey
⅓ cup beet puree
¼ teaspoon sea salt
¼ teaspoon baking soda
¼ cup unsweetened cocoa powder
¼ cup arrowroot starch
⅔ cup blanched almond flour
Preheat the oven to 350 degrees F. Generously grease an 8×8 cake pan with coconut oil.
In a double boiler, over low heat, melt the dark chocolate, coconut milk, coconut oil and raw honey. Stir often and heat just until liquid. Add the beet puree.
In a medium bowl combine the sea salt, baking soda, cocoa powder, arrowroot and almond flour. Mix well then add the wet ingredients.
Pour into the prepared pan. Bake for 20-25 minutes until a knife inserted into the middle come out clean. Cool completely before serving. Enjoy!
Calories: 114
Fat: 7g
Carbohydrates: 14g
Sodium: 59mg
Fiber: 1g
Protein: 2g
Sugar: 10g