Beetroot and Coconut Cubes

Daniela Fra

Cook Time 20 minutes + refrigeration

Ingredients

6 cups desiccated coconut
200 mls of Bioglan coconut oil, gently melted and cooled
2 tsp vanilla
4 egg whites
1½  cup honey
2 tsp Bioglan Beetroot Powder, mixed with 2 tsp water

Method

Place the coconut into a large bowl, mix in the egg whites, coconut oil, vanilla and honey until well combined. Divide the mixture evenly between two bowls. Add the beetroot juice to one bowl and mix until the colour is evenly distributed.

Line a tin with baking paper. Put the white mixture in the tin and spread evenly, pressing down. Place the pink mixture on top and press down. Place in the fridge to set. Leave for several hours to set, and then cut into bite sized pieces.