Ingredients

1 1/2 cup Gluten-Free All-Purpose Flour

1/2 cup Unsweetened Shredded Coconut

1 1/2 teaspoon Baking Soda

1 teaspoon Baking Powder

1 scoop Chocolate Protein Powder

1/2 cup Raw Cacao Powder

1 pinch Fine Sea Salt

2 Eggs

1 cup Beet (cooked and pureed)

1/4 cup Coconut Oil

2 tablespoon Water

3/4 cup Maple Syrup

1/2 cup Mini Chocolate Chips

Chocolate Chunks (as needed, for topping)

Instructions

Step 1: Preheat your oven to 350 degrees F (180 degrees C) and line a standard-size loaf pan with parchment paper.

Step 2: In a large bowl, whisk together the gluten-free all-purpose flour, shredded coconut, baking soda, baking powder, chocolate protein powder, raw cacao powder, and sea salt until evenly combined.

Step 3: In a separate bowl, mix the eggs, pureed beet, coconut oil, water, and maple syrup until smooth.

Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the mini chocolate chips carefully.

Step 5: Spoon the batter into the prepared loaf pan and spread evenly. If desired, sprinkle chocolate chunks on top for extra richness.

Step 6: Bake for 40 to 50 minutes, or until a fork inserted into the center comes out clean.

Step 7: Allow the loaf to cool completely in the pan before removing and slicing for serving.

Tips & Variations

Use cooked and pureed beets for natural sweetness and moisture; roasting the beets first adds a deeper flavor.

Swap mini chocolate chips for chopped walnuts or pecans for a crunchy texture.

For a vegan version, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

If you prefer less sweetness, reduce the maple syrup to 1/2 cup without affecting texture much.

Storage

Store the beet chocolate protein loaf in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to one week or freeze slices individually for up to 3 months. To reheat, warm slices briefly in the microwave or toaster oven until just heated through.

FAQs

Can I use fresh beets instead of cooked or pureed beets?

It’s best to use cooked and pureed beets for this recipe to ensure the loaf has the right moisture and texture. Raw beets may add too much moisture and affect baking time.

Is it necessary to use gluten-free flour in this loaf?

While gluten-free flour is specified here to make the loaf suitable for gluten-sensitive individuals, you can substitute with regular all-purpose flour if gluten is not a concern. The texture may vary slightly.