Choco-beetmuffin
Yes! Yummy, healthy, guilty pleasures! These are a great way to treat yourself or your kids. Beets are healthy. We all know that. They’re nutritious, and full of essential vitamins and minerals, they boost your metabolism and have a positive effect on your kidneys and, last but not least, they help cleanse and purify the body.
For smoothies and juices, you can just throw raw beets in the juicer and cooked beets are tastiest in salads or in muffins! I really love this recipe. I’ll often make them on the weekend so that I can snack on them throughout the week…
Pictures: Liselore Chevalier
Facts
I usually use red beets, but they do come in an assortment of different colors, from white and yellow to brightly colored and even striped. Beets don’t only come in different colors; they also come in different shapes and sizes. What do they all have in common? They all share a sweet, earthy taste. Have a look for some wild beets, Pablo beets (baby beets), Chioggia beets (with white striped flesh), Burpee’s Golden (with orange flesh) or Bull’s Blood (with edible reddish-purple leaves)!
You can keep beets for about two weeks. Remove the greens (but leave about 3cm of stem still attached) and keep them with dirt and all in a cool, dark place. You should scrub them clean before you cook them and peel them afterward.
Picture: M.V. Voorbergen & styling: Marieke Verdenius i.o.v. Jamie magazine
10 min.
Cook time
30 min.
Portion
8 muffins
Shelf life
Supplies
muffin tin
blender
Ingredients
3 cooked beets (approx. 70 g, 3/8 cup each)
3 eggs
70 g, ¼ cup date syrup
a pinch of sea salt
1 tsp cardamom
2 tbsp melted coconut oil
30 g, ¼ cup cacao powder
80 g, 0.67 cup buckwheat flour
1 tsp aluminum-free baking powder
Topping:
3 tbsp coconut cream (recipe see: topping)
Preheat the oven to 180°C. Put the beets, eggs, syrup and the melted coconut oil in the blender and process until fully combined. Transfer this mixture to a bowl and combine with the remaining ingredients. Stir well using a wooden spoon. Grease the muffin tin and bake them in the oven for about 30 minutes. In the meantime, make the coconut cream (see toppings). When the muffins are done, top each one with a teaspoon of the coconut cream & enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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Viva España! 
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