Beautiful Beetroot + Chocolate Bars (No-Bake)
I love to let the beautiful colours of mother nature shine. I can’t understand how artificial food colouring is still a thing, I mean look at the amazing colours nature provides us with!
I live my life in awe of the natural world in every aspect of life, and of course I carry that into the kitchen with me.
In this no-bake, one-bowl recipe, I’ve used organic dehydrated beetroot power to give it a colourful and festive touch, not to mention a boost of plant nutrition you wouldn’t normally find in a treat like this! The texture of the coconut makes this recipes taste like a cherry ripe, but it’s a beetroot ripe instead!
Enjoy this easy recipe!
Beautiful Beetroot + Chocolate Bars (No-Bake)
I love to let the beautiful colours of mother nature shine. I can’t understand how artificial food colouring is still a thing, I mean look at the amazing colours nature provides us with!
Serves:
10
Prep time:
20 minutes
Cook time:
0 minutes
INGREDIENTS
- 1½ cups desiccated coconut
- ½ cup blanched almond meal
- 2 tbsp beetroot powder (I use this one)
- 2 tbsp erythritol based sweetener* OR 2 tbsp honey
- ¼ cup coconut butter, melted
- ¼ cup (60ml) warm water
- ½ cup dark chocolate chips OR chopped dark chocolate
METHOD
- Place coconut, almond flour, beetroot powder and erythritol in a large bowl and combine.
- Add in the coconut butter and water and combine to form a crumbly mixture. Mix in the chocolate chips.
- Press into a loaf tin, lined with baking paper and set in the fridge or freezer for at least 2 hours. Slice and store in an airtight container.
Notes
- *May be erythritol or Lakanto.
- Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. Read more about sugar and my philosophy here.
- No erythritol? Honey works as a replacement.
- Dairy free option: Select dairy free chocolate for this recipe.