I loved the “potato” cake when I was a little girl. It’s amazing, but I just recently found out what it’s made of.
You hardly believe it, but you can barely taste the beetroot, but it adds an unusual sweetness, binds the dry ingredients and makes the color of the cakes more saturated.
It’s a mi-ra-cle!
How many times have you seen the beetroots and then were instantly thinking about borsch?
Hundreds! Now, let me turn your life around 180 degrees and invite you to make our today’s cake with beets. Very healthy, tasty and easy to cook. You can store such “potatoes” for more than a month.
Isn’t that great? Sweets that are always within your reach is just a dream!
Ready? Set? Let’s go cooking!
We will need: (15-16 pieces)
1 cup (250 ml.) of coconut flour
1/3 cup of sugar-free cocoa powder
12 large, soft dates
1/2 large boiled beets
1/2 tsp. of lime or lemon juice
1 tbsp. of almond or coconut milk (can be replaced with the regular one)
Soak dates if required then drain the water. Boil and completely cool the beets.
Mix flour and cocoa powder.
Add dates and beets to the blender and grind everything.
It will make an almost sticky mass. Add the milk and juice.
Roll the balls and put them in the freezer. They do not need to freeze completely (they won’t freeze anyway), but it is necessary to cool them a little so that the flavors are combined into one very delicate chocolate flavor.
P.S. You need to store them in the freezer.