• 80g reduced fat margarine
• 250g steamed or boiled beetroot  
• 50g  Green & Black's organic cocoa powder  
• 150g prune puree
• 180g self-raising flour  
• 2 tsps baking powder  
• 100g caster sugar  

• Preheat the oven to 150C, 300F, Gas Mark 2
• Place the beetroot in a food processor and blitz until smooth.
• Add the margarine, flour, cocoa powder, baking powder, prune puree and caster sugar to the beetroot and blitz again
• Line a square 20 cm baking tin with baking parchment and pour the mixture into it and bake for 30-35 minutes until cooked.
• Allow to cool and cut into 12 pieces.
• Store in a airtight container for up to 3 days

Become a member for access to thousands of great recipes - www.healthierforlife.com/pricing