Beetroot Velvet Slice

Jacob Leung |@jacobfood by Jacob Leung |@jacobfood 8 November 2019

A protein treat with the added satisfaction of a healthy vegetable thrown in and no need for any artificial flavourings or colourings

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Beetroot Velvet Slice


Time 25 minutes + 2hrs chilling time

Makes 10


160g beetroot (cooked and drained)
1 tsp stevia
1 tsp True Protein Beet Powder
2x 30g Individual Sample True Protein WPI 90 Rich Chocolate Protein Powder
½ cup Oat flour
2 cups Almond meal
75g coconut oil, melted
¼ cup desiccated coconut
1 tsp Cacao powder
1 tsp True Protein Beet Powder (extra)


  1. In a food processor add the beetroot, stevia, beet powder, WPI 90 Rich Chocolate powder, oat flour, almond meal, melted coconut oil and desiccated coconut. Briefly pulse the mixture and then turn on high. Blend for one minute until the mixture turns into a wet dough consistency

  2. In a shallow tray lined with baking paper, place the mixture into the lined tray. Using a spatula firmly press the mix into the tray

  3. Place in a freezer for 2 hours. Remove from the freezer and slice. Lightly dust with cacao and extra Beet powder

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.

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