Desserts & Cakes

Beetroot Bounty Bites

// Serves: 12

What You'll Need

  • 1/2 cup macadamias
  • 1/2 cup pitted medjool dates
  • 130g Love beet’s baby beetroots
  • 1/2 cup coconut chips (alternatively use desiccated coconut)
  • 165ml canned coconut milk
  • ¾ cup desiccated coconut
  • 1 block dark vegan chocolate
  • 1/2 tablespoon coconut oil (melted)

What to Do

  1. Boil 2 cups of water and add 1 cup to two separate bowls. Add you pitted dates and macadamias to each separate bowl. Allow to soak for 1-3 hours
  2. Line a rectangular freezer safe tin with baking paper.
  3. Add soaked dates, macadamias and beetroots to a blender or food processor and blitz for 30 seconds or until no chunks remain. Add coconut chips and coconut milk and blitz for 1-2 minutes. Once blended, stir in remaining 3/4 cup desiccated coconut.
  4. Pour mixture out into prepared tin and smooth out the top. Freeze for 2-4 hours, or until hardened.
  5. Slice into 12 equally sized bars
  6. Melt chocolate using desired method and stir in coconut oil.
  7. Dip and coat all twelve beetroot bars in the chocolate and place onto a cooling rack until chocolate sets.
  8. Store in airtight container in the fridge for up to 5 days or freezer for 3 months. Enjoy