vegetarian | gluten free | soy free

1.5 hours or less*

*roasting beets ahead of time cuts down prep time to 35-50 minutes

What You’ll Need:

1 bunch red beets

1½ c gluten free rolled oats

½ c coconut oil. melted

1 c plain, full fat yogurt

3 eggs

1 1/2 tsp pure vanilla extract

1/3 c raw sugar

½ c almond meal/flour

½ c raw cocoa powder

1 ½ tsp baking soda

½ tsp sea salt

1 tsp cinnamon

½ c 85% dark chocolate chips

If cooking beets, preheat oven to 400*. Remove beets from greens & place whole beets in a roasting pan. Cook for about 45 minutes, or until a fork slides out smoothly. Just like baking a potato! Do this up to 3 days ahead of cake baking time, so planning ahead will make baking day super easy.

Meanwhile, pulse oats in a large food processor until fine.

Add wet ingredients, pulse to combine. Once cooked, add and blend beets.

Then, combine remaining dry ingredients in a big bowl, stirring in goodness from food processor to create batter.

Stir in chocolate chips.

Pour ¼ c- ish scoops into greased cupcake tins to make about 16 dozen little cakes.

Bake at 350* for 35-50 minutes, or until a knife comes out clean

Makes 15-16 cakes, serving 15-16