INGREDIENTS//Yields 12 squares
• 1 medium size beetroot (approximately 250 grams), finely grated
• 130 grams dark chocolate, chopped
• 130 grams butter
• 3 tablespoons agave or honey
• 100 grams chestnut flour
• 30 grams cacao powder
• 3 whole eggs, whisked
• A pinch of sea salt
In a medium size pot add some water and boil the beets until soft. Then use a sieve and drain all the water out. With the help of a back of a spoon, press into the beets to squeeze out any excess liquids. Set it aside.
Melt your chocolate and butter in a bain-marie. Then pour it into a blender, add the beetroot and the agave, and whiz it up. Set it aside.
In a seperate mixing bowl combine your chestnut flour, cocao powder, and egg. Mix by hand.
Add a pinch of sea salt and fold in the chocolate beetroot mixture.
Line a baking tray with parchment paper and pour in your mix.
Pop it into your pre-heated oven at 160° Celsius and bake for 30 minutes or until you can slide a knife into it and pull it out clean.