30 min prep time.
Servings: 9 cakes
1 cup coconut sugar
3 generous Tbsp cacao powder
1/2 cup coconut oil
3/4 cup oats
3/4 cup almond milk
Dash vanilla extract
Tsp baking powder
1/2 cup ground almonds
Pinch sea salt
1 cooked beetroot
(try also adding a few teaspoons of berry powder to take mix for extra fibre and flavour)
3/4 cup coconut cream
Tbsp Arctic Berries Blueberry Powder
1-2 Tbsp agave syrup
Preheat your oven to 180c and line a cupcake tray with paper cases (or simply minutes lightly grease the tin)
Add the oats into a food processor and blend until they form a fine flour, then set aside. In a food processor or high speed blender, combine the beetroot, coconut oil and coconut sugar, then blend these until well combined.
Pour in the almond milk and vanilla extract, then blend again. Add in your dry ingredients and blitz everything up until you’re left with a smooth batter.
Divide this amongst your cupcake tray (should make about 9 cakes) and pop these into the oven to bake for around 18 minutes. Remove from the oven and allow to cool slightly before transferring to a wire wrack to complete the cooling process.
Meanwhile, for the sauce, mix together the coconut cream, sweetener and Wild Blueberry powder until completely smooth.
Serve the cakes with a drizzle of the delicious sauce and enjoy!