Raw Beetroot Coconut Slice Recipe


  • 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


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


  • 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