- 80g ghee or butter

- 250g cooked beetroot (roasted, boiled or store-bought)

- 3 large free-range eggs

- 1/4 cup maple syrup

- 1 cup almond meal

- 1 tsp baking powder 

2. Add the chocolate and ghee to a double boiler. Stir until completely melted, then remove from heat. 

3. Add the beetroot, eggs, maple, almond meal and baking powder to a blender. 

4. Blend to combine, then add the melted chocolate mix and blend for a further 10 seconds. 

5. Pour mixture into the prepared tin and bake for 20-30 minutes. Check the mixture is cooked through by inserting a knife into the centre. 

6. Let it cool for 20 minutes before removing it from the tin and slicing. 

Enjoy!