Raw Cacao, Beetroot and Ginger Muffins

     

Dry ingredients:
240g rye flour (you also could use buckwheat or another gluten-free flour)
50g CHOC CHICK cacao powder
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
1 tsp cinnamon
50g brown sugar
 
Wet ingredients:
3 large or 5 small beetroots, roasted, to make beetroot purée*
45ml olive oil
150 ml plant-based milk
75ml maple syrup
1 tbsp ground flaxseeds or chia seeds
1 tbsp grated root ginger
 
 
Optional additions:
150g blueberries – for a fruitier version
60g CHOC CHICK Cacao Nibbles – for an additional chocolatey flavour and prebiotic hit from the Yacon

 

Preheat the oven to 180°c
 

*Roast 3 large or 5 small whole beetroots, takes about 1 hour (if you are in a rush you can use ready cooked beetroot, just not the ones in vinegar!). When cool enough to handle, peel and blend to a purée
 
Combine dry ingredients in a bowl
 
Whisk together the wet ingredients
 
Add the wet ingredients to the dry and fold together until you have a smooth mixture
 
Spoon the mixture into 12 muffin cases
 
Bake for 18-20 minutes at 180°c
 
Remove from the oven, let cool in the tin for 10 minutes and then on a wire rack.
 
These are delicious as is, not too sweet and full of nutrients.
 
For a decadent topping you could make a chocolate sauce by heating 150 ml coconut milk, 2 tbsp raw cacao, 35g coconut sugar and 1/2 tsp arrowroot dissolved in 1 tsp of warm water to thicken, takes about 10 minutes over a low heat, stirring continuously.