Delicious Flourless Chocolate Torte


2 ½ cups grated beetroot
2/3  cup maple syrup
4 eggs
½ cup cold-pressed coconut oil
1 tablespoon vanilla extract
½ teaspoon almond extract
½ cup cacao powder
½ teaspoon celtic sea salt

1. In a medium saucepan, heat the beets and maple syrup, bring to a boil, then cover.

2. Reduce to a simmer and cook for 20-30 minutes, until the beets are soft.

3. Transfer this mixture to a blender and puree on high speed until very smooth.

4.Add the eggs, oil, vanilla, almond extract, cacao and salt and blend again.  

5.Pour mixture into a well greased 9 inch cake pan.

6.Bake at 180 C or 350 F for 30-35 minutes until a knife inserted into the center comes out clean.

7. Cool, refrigerate for a few hours and then serve.

*This recipe was adapted from a recipe on the wonderful website Elana’s Pantry ( that’s chock full of gluten-free delights!


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