Beetroot & Chickpea Chocolate Torte

A rich decadent chocolate torte which benefits from protein and mineral packed ingredients for a nutrient dense pudding. Flourless, gluten and refined sugar free.

Ingredients:

100g Coconut sugar or unrefined brown

100g unsalted butter

200g of beetroot & 200g of chickpeas

3 eggs

6 tablespoons of raw cacao powder

Handful of choc chips

1 teaspoon of baking powder

Method: roast 500g of beets with thyme, honey & olive oil until just soft enough to run a knife through so vitamins and minerals are retained. Combine in a magimix with a 400g tin of chickpeas, ground cumin and lemon juice. This makes a great fresh dip, just make sure you save lots for this torte (approx 400g mix).

Preheat the oven to 160 degrees & line a loaf tin with baking paper. Cream together the sugar and butter, add the cacao and baking powder, then stir in the beet chickpea mix. Whisk the eggs and fold together with the rest of the wet mix and half the choc chips, spoon into the loaf tin, top with the rest of the chips and bake for 45 mins.

Once out leave to cool completely, it will be quite soft to the touch and transfer to a display plate. A small slice dusted with icing sugar, served with fruit & yoghurt is perfect for a pudding.