95g butter
125g dark chocolate
¼ cup honey
½ cup coconut sugar
4 eggs
1 ¼ tsp vanilla
¾ cup finely grated beetroot
½ cup ground almond
½ cup rice flour
½ cup Ocho roasted cocoa flakes
1 ½ tsp baking powder
Line a 23cm square tin with baking paper
Pre heat the oven on bake to 180 degrees
Melt the butter and dark chocolate together in a bowl
In a separate bowl mix whisk together the eggs, vanilla, honey and sugar. Add the melted chocolate and butter and then the finely grated beetroot
Mix in the cocoa flakes, ground almonds, baking powder and rice flour. Pour the batter into the lined baking dish and bake for 25-30 minutes. Test with a skewer, it is done when the skewer has a little bit of sticky mix still on it but it isn’t runny
Allow to cooling before slicing
