from The First Mess by Laura Wright
1 C Medjool Dates, pitted
1-2 Tbs filtered water
2 C Almond flour
¼ C Liquid Coconut Oil
1Tbs vanilla extract
1 C Beets, finely grated, no excess moisture
2Tbs raw Cacao
pinch of sea Salt
Line a 8’’x4” (1.5 L) loaf pan with parchment paper with extra hanging over the two long sides. In a bowl of food processor, pulse dates and water until chunky paste forms. Scrape date paste into a large bowl. To the paste add almond flour, coconut oil, vanilla, cacao powder, sea salt and beets. Mix the batter until completely combined. Press the cake mixture into the loaf pan until it is evenly thick and you have filled the pan to the corners. Cover in plastic wrap. Let sit for a least 1 hour. When ready to serve, remove by pulling up the parchment paper. Slice and enjoy. Add frosting if you like!