Ingredients 100g fresh beetroot
200g dark chocolate
Tblsp coconut sugar
10 fresh dates
60g coconut oil
100 g rye flour
Chop the beetroot and chocolate in to chunks.
Add the beetroot and chocolate to a tub and melt in the microwave for 2 minutes. Then blend the two in a high-speed blender until smooth - ensure the chocolate is melted, otherwise it will not easily blend.
Add the mixture to a bowl.
Add the flour, and combine.
Pour the mixture into a loaf tin and place in the oven for 45 minutes.
Once baked remove from the oven and allow to cool for at least one hour.