Raw Beetroot Coconut Slice Recipe

Ingredients

• 1/2 cup almonds
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1 1/2 medium organic beetroot (or 1 large beetroot)
• 1 cup desiccated coconut
• 1/4 cup cacao powder
• 2 medjool dates - pitted
• 1 tbsp psyllium husks or flaxseed
• 1 tbsp maple syrup

Icing

• 1/2 cup 70% dark cacao choc chips
• 1 tbsp coconut oil

 Instructions

• Line a 20 x 20cm slice tin with baking paper
• Peel and grate beetroot
• Soak dates in boiling water the 5 minutes then drain
• In a food processor put the almonds, pumpkin seeds and sunflower seeds, process until fine.
• Add remaining ingredients and process until well blended
• Press mixture into prepared tin and press down firmly with your hands, put in the fridge
• For the icing, melt chocolate and coconut oil together in a small pot of microwave dish
• Spread over the base evenly an put back into fridge to set for approx. 1 hour
• Cut into squares and keep in the fridge in an airtight container

Recipe from Wicked Wellbeing