Step 1

If using ground chia (or flax) seeds, mix them with 2 tablespoons of water and set aside for the 'chia egg' (or 'flax egg') to become gelatinous. Make an espresso or a cup of strong coffee. If using a block of chocolate rather than chocolate chips, dice it into small squares.

Step 2

Place all of the dry ingredients (except for chocolate chips or chopped chocolate) in a medium mixing bowl. Mix really well with a hand whisk.

Step 3

Place beetroot puree, almond milk, olive oil, sugar, cooled coffee and chia egg in a large mixing bowl.

Step 4

Place a sieve over the large bowl and sift ¼ of the mixed dried ingredients into the wet ones. Mix them in after sifting and continue until you've used up all the dry ingredients (sifting helps getting rid of any lumps in the cacao, for example).

Step 5

Heat up the oven to 175° C / 350° F and grease a standard 12 hole muffin tin with a small amount of oil or line with muffin liners.

Step 6

Mix all the ingredients well together. As this is a gluten-free batter, you don't need to worry about over mixing, but if you've used wheat flour instead, mix gently and be careful not to over mix. Stir ¾ of your chocolate chips or chunks into the batter, leaving the remaining ¼ for decorating.

Step 7

Divide the batter between 12 muffins and stud with leftover chocolate chips / chunks.

Step 8

Bake in a pre-heated oven (on a shelf that's one notch lower than the middle one) for about 25 minutes, do not overbake as it will dry these beauties out. Let muffins cool down before removing from the muffin tin.