Beetroot, fig & Raw Cacao

Lean Beans Signature Bake


  • 100ml sunflower oil (coconut oil)
  • 130ml maple syrup
  • 40g raw cacao mixed with 40g cacao butter (to make chocolate OR use 50g >70% chocolate)
  • 375g spelt flour
  • 2 tsp baking powder
  • 5 tbsp cacao powder
  • 3 fresh figs 
  • 3 tbsp cacao coated mulberries  
  • 3 eggs


  1. Preheat the oven to 180°C.
  2. In a medium sized sauce pan warm the oil (low heat)
  3. Add maple syrup and chocolate (either cacao + cacao butter OR >70% chocolate).  Stir until the chocolate is melted then remove from heat.
  4. Grate the pre cooked beetroot and add to the mix
  5. In a small bowl whisk the eggs then add them to the sauce pan with the chocolate mix.
  6. Sift in the flour, baking powder and cacao powder
  7. Grease a bundt pan or a cake tin with oil to prevent the batter from sticking to side of the pan.
  8. Bake for 25-35 minutes or until slightly dark and crackelated on top and still a little sticky inside.
  9. Decorate with fresh figs (thinly sliced), homemade chocolate (raw cacao and coconut oil) and scatter with cacao coated mulberries 


Lindsay Benson