Cacao Loaf with Beetroot Icing

Directions

1. Make homemade chocolate chips (method below) and set aside in the fridge.

Home made chocolate chips

1. Melt cacao butter in a small saucepan on a low heat.

2. Add cacao powder, coconut sugar and salt.

3. Allow to gently heat and continue to stir out any lumps.

4. Pour mixture into a lined container.

5. Place in the freezer until firm (approximately 30 minutes).

6. Once set, cut into chip sized chunks (they can big or small).

   Set aside in the fridge.

Cake Batter

1. Preheat oven to 180 degrees fan forced.

2. Combine the dry ingredients in a bowl (flour, coconut sugar, cacao powder, baking powder, bicarb and salt).

3. Whisk eggs in a separate bowl and then whisk in the milk, oil and vanilla.

4. Stir the wet ingredients into the dry mixture and combine.

5. Stir through chocolate chips.

6. Pour into a greased/lined loaf tin and bake for 30 minutes, or until lightly browned on top.

7. Once loaf has completely cooled, spread with frosting and serve.

8. Keep stored in the refrigerator as frosting will soften.

Pink Beet Frosting

1. Place coconut yoghurt in a sieve or muslin bag above a bowl to allow excess liquid to drain, place in the refrigerator until ready to make frosting (this is an optional step it will just create a slightly firmer frosting).

2. Meanwhile, combine coconut yoghurt and beetroot powder in a bowl.

3. Add coconut flour to thicken and coconut sugar to sweeten (both optional steps).

4. Return to the refrigerator until ready to use.