INGREDIENTS
2
Avocados, ripe
500 g
Beetroot
6
Dates, fresh pitted
60 g
Healthy chef naked chocolat dark or raw cacao
4
Eggs, free-range
125 milliliters
Coconut cream
125 milliliters
Maple syrup, pure
1 tsp
Vanilla bean paste
380 g
Almond meal
3 tsp
Baking powder, gluten-free
60 g
Healthy chef naked chocolat or cocoa powder
2 pinches
Sea salt
1 tsp
Vanilla bean extract
60 milliliters
Coconut oil
125 milliliters
Olive oil