Donna
Gold Post Medal for All Time! 555 Posts 
This recipe doesn't use white flour while adding delicious beets to your dessert, but you'll never know it! A tasty dessert for kids or those watching their carbs but still needing a good dessert. Try it!
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 1 9" cake or 4 mini loaf pans
Ingredients:
- 4 eggs
- 4 Tbsp honey
- 6 small cooked beets, peeled and pureed
- 1 tsp vanilla extract
- 1 Tbsp cocoa powder
- 1 tsp baking powder
- 1 pinch salt
- 1 1/3 cup almond flour
- 4 oz dark chocolate, chopped (or chocolate chips)
- 4 Tbsp cold pressed virgin olive oil
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9 inch pan (I used 4 loaf pans instead)
- In a large mixing bowl (I used my blender first to beat the beets with eggs) beat the beets, 4 eggs, 4 Tbsp. honey, 1 tsp. vanilla, 1 Tbsp. cocoa powder, 1 tsp. baking powder, and salt until thoroughly mixed.
- Fold in 1 1/3 cup almond flour.
- Melt the dark chocolate pieces in a double boiler or pyrex dish in another pan of water and add 4 Tbsp. olive oil once it melts and stir well.
- Add chocolate to flour mix until well combined.
- Add to pan (I used 4 tiny loaf pans but next time will just make it in one pan. Plus I'll add nuts!)
- Bake 35-40 or until toothpick comes out dry and place on wire rack to cool.
- Dust with Cocoa powder, powdered sugar or even frost if desired!
- Enjoy!
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