Now, you may already be screwing up your nose and thinking, "EH? Cakes made from beetroot?" but trust me when I say these are good. Really, really, really good.
Despite the fact that they contain zero chocolate (only unsweetened cocoa), these Chocolate Beetroot Cakes - adapted from Susan Jane Murray's website here - are a chocoholic's dream. Moist, delicious, fudgy and loaded with taste and flavour, they actually had my son crying for more (and he HATES almost anything that's good for him).
In fact, they're so yummy that you will never ever guess that there's a) no refined sugar and b) the main ingredient is beetroot.
The cakes themselves taste perfect, just as they are. However, for a little extra treat, I topped mine with Greek Yoghurt Frosting - perfect for an indulgent, decadent-tasting treat, but with none of the naughtiness.
CHOCOLATE BEETROOT CAKES WITH GREEK YOGHURT FROSTING
Adapted from Susan Jane Murray
(Makes 6 cakes)
150g cooked beetroot
120g medjool dates, pitted and chopped
1 tbsp honey
1 tsp soy sauce
60g butter, melted
For the frosting:
125g Total Greek Yoghurt
2 tbsp honey (or to taste)
1 tbsp cocoa
1) Preheat an oven to 170C, then line a muffin tray with cases. In a food processor, beat together the beetroot, dates, honey, soy sauce and butter until smooth. Add in the cocoa and eggs and continue processing until smooth.
2) Pour into the prepared cases, then bake for around 18 minutes. Leave to cool while you make the frosting.
3) To make the frosting, pour the ingredients into a bowl and beat until smooth and combined. Place in the fridge for 30 minutes to an hour to thicken, then spread on the cooled cakes and enjoy.