What to do
- Preheat the oven to 450F. Grease two 6-ounce ramekins and place on a baking sheet.
- Add the chocolate chips and oil to a heatproof bowl set over a pot of boiling water. Cook until melted and mixture is completely smooth. Whisk in the beet powder and set aside to slightly cool.
- In a medium bowl, whisk the eggs, egg yolk, sugar, vanilla, and salt together until smooth. Fold in the chocolate-beet mixture into the egg mixture, add the almond and tapioca flours, and mix well.
- Spoon the batters into ramekins and bake for 12 minutes, or until the sides are firm but the centers are still soft. Remove from oven and serve immediately with ice cream.
What you’ll Need
½ cup semi-sweet chocolate chips
1/3 cup neutral cooking oil, such as avocado or coconut oil
¼ cup Love Beets Beet Powder
2 large eggs
1 large egg yolk
¼ cup coconut sugar
½ tsp pure vanilla extract
1/8 tsp sea salt
3 tbsp almond flour
1 tbsp tapioca starch
Coconut milk ice cream, for serving