Name: Beet Cacao Muffins
Ingredients: 3-4 small beets or 1 large, roasted; 1/4 cup almond milk; 3/4 cup cacao powder; 4 tbsp Fancy Peasant Extra Virgin Olive Oil; 4 tbsp grass fed butter (or more GEVOO); 2 eggs; 2 tsp vanilla extract; 3/4 cup almond flour; 2 tsp baking powder; 1/2 cup dark chocolate chips

Sweets

Beet Cacao Muffins

Perfect as an anti-inflammatory dessert, snack or even holiday breakfast. These stunning muffins will become your seasonal staple.

Ingredients:

3-4 small beets or 1 large, roasted
1/4 cup almond milk
3/4 cup cacao powder
4 tbsp Fancy Peasant Extra Virgin Olive Oil
4 tbsp grass fed butter (or more GEVOO)
2 eggs
2 tsp vanilla extract
3/4 cup almond flour
2 tsp baking powder
1/2 cup dark chocolate chips

What you'll need

500ML Everything Olive Oil $38

Method:

Preheat oven to 325 degrees F.
Puree roasted beets in a food processor with almond milk, until smooth. Set aside.
Using a medium sauce pan, melt butter over medium heat.
Mix in Fancy Peasant Extra Virgin Olive Oil, sugar, cacao powder and salt.
Remove the pan from heat and let cool.
In a mixing bow, whisk in eggs and slowly add the cacao mixture, stirring until completely combined.
Stir in vanilla, 1 cup of the beet puree, flour, baking powder and chocolate chips.
Grease your muffin tin with Fancy Peasant Extra Virgin Olive Oil.
Add enough batter to fill each cup about 2/3- 3/4 full.
Bake for about 30 minutes.