Ingredients

• 1-1/2 cups gluten-free flour blend* Ingredients
• 1/2 cup shredded coconut Ingredients
• 1-1/2 tsp baking soda Ingredients
• 1 tsp baking powder Ingredients
• 1 scoop chocolate protein powder** Ingredients
• 1/2 cup raw cacao powder Ingredients
• Pinch fine sea salt Ingredients
• 2 eggs, whisked Ingredients
• 1 cup grated beets, raw (approximated 2 small-ish beets) Ingredients
• 1/4 cup melted coconut oil Ingredients
• 2 tbsp water Ingredients
• 3/4 cup real maple syrup Ingredients
• 1/2 cup mini chocolate chips Ingredients
• Optional: Handful chocolate chunks to decorate the top Ingredients

Instructions

1. Preheat oven to 350F (180C). Line a standard size loaf pan with parchment paper.
2. In a large bowl, combine flour, coconut, baking soda, baking powder, chocolate protein powder, raw cacao powder and sea salt.
3. In a separate bowl, combine whisked eggs, grated beets, coconut oil and maple syrup.
4. Add the wet ingredients to the dry ingredients and stir to combine. Fold in chocolate chips. Decorate top with chocolate chunks if using.
5. Spoon mixture into loaf pan. Bake for 40-50 minutes or until a fork inserted comes out clean.
6. Let cool completely before slicing. Store in fridge for up to 1 week or freezer for up to 3 months.