Raw Beet Coconut Bites

Ingredients

1 large beetroot or 2 small ones

1 cup almonds (or use half almond pulp and half whole almonds to make it less rich)

1/2 cup desiccated coconut

5-6 dates (I use deglet noor as I find mejool too expensive and too sweet, but if you love mejool, use less date in this recipe)

1 pinch of sea salt

1/4 cup melted coconut oil

Chocolate coating:

100g raw cacao butter (melted)

75g coconut oil (melted)

50g raw cacao powder

50g raw carob powder (or use more cacao if you want)

You might also want to add flavours such as cinnamon or chaga powder.

Directions

Place the first 6 ingredients into a food processor and process into a dough with a grainy consistency.
Spread the dough onto a non-stick backing or dehydrator sheet.
Approximately the thickness of your thumb.
Shape it into a square, try to create fairly neat, straight edges, then cut into small bite-size squares.
Transfer to the freezer while you make the chocolate sauce.
Blend the rest of the ingredients into a smooth sauce.
It's more than you need to cover the beetroot slices, but that's fine.
You'll just have some sauce for use in breakfasts, other cakes or to make hot chocolate (just add hot plant milk)
So now transfer to a small bowl.
Remove the slices from the freezer and dip them one by one in the chocolate sauce.
The sauce should set fairly quickly on the slices.
Place them back on the non-stick sheet and back into the freezer.
Once they are nice and cold again, you can take them out and either dip them again for a double layer,
or do what I did, which is to drizzle the sauce over the slices to create a pattern.
Delicious. Let me know how you get on!
Keep them in the freezer. Take out what you want to eat 3-5 minutes before eating. They're best still a bit icy but soft inside.

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