• 120g Cassava flour (available from good health shops)
  • 1 tsp psyllium husks
  • 20g cacao powder
  • 1 tsp Himalayan sea salt
  • 1 tsp baking powder
  • 100g cooked beetroot, peeled and roughly chopped
  • 60g hulled Tahini
  • 50 – 100g pure maple syrup (or to taste)
  • 1 tsp vanilla extract
  • 2 eggs
  • 75g cold water

Coconut Frosting: Melt 50g unsweetened chocolate with 70g coconut cream and 30g maple syrup in TM bowl for 4 mins/50C/speed 1.5. Allow frosting to cool until frosting is beginning to thicken then pour over cakes.


  1. Preheat oven to 170C and prepare a muffin tin for 6 cupcakes.
  2. Place all dry ingredients into TM bowl and mill for 10 secs/speed 9.
  3. Add the beetroot and all the remaining ingredients and blend for 20 secs/speed 4.
  4. Scrape down the sides of the bowl and blend for a further 10 secs/speed 4 to ensure the beetroot is completely mixed in.
  5. Spoon into prepared muffin tin and cook for 15-20 mins. Test with a skewer to see if they’re cooked through and cook for a further 5-10 mins if they need more cooking. (All ovens are different!) 
  6. When cooked and cool, ice with coconut frosting and store in the fridge until needed. (Tip: If you remove them 10 mins before eating they will be soft and delicious.)