INGREDIENTS
2
small/medium sized red beets (I used plain precooked beets from LoveBeets)
1/3 cup
non-dairy milk of choice
1 cup
almond flour
1/3 cup
tapioca flour
1/2 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
sea salt
1 cup
coconut sugar
1/2 cup
cacao powder
2
eggs
1/4 cup
coconut oil (melted)
1 tsp
vanilla extract
1/2 cup
coconut butter
2 tbsp
coconut oil
2 tbsp
maple syrup or honey
2 tbsp
beet juice (I used the juice from a package of LoveBeets)