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