2 cups finely grated raw sweet potato (loosely packed)

1/2 finaley grated beetroot
1/2 cup Raw cocao
1/2 cup coconut flour
1  teaspoons baking powder
1/2 cup maple syrup or honey
1/2 cup coconut oil
1 tsp vanilla essence
2 eggs

Preheat oven to 180 degrees celcius and line 1 round cake tin with baking paper. Whisk or process maple syrup, coconut oil, vanilla bean and eggs in a food processor or mixer. Sift the cocao, coconut flour and baking powder into wet mixture and add the sweet potato & beetroot. Mix or process on medium speed until well combined.  Pour into prepared tins and bake for approx 35 minutes or until the sides come away from the tin and it is cooked in the middle. Leave to cool for 20 minutes before flipping onto cooling rack.

*thanks to Marinya Cottage Kitchen for inspiration on this recipe