November 18, 2016

It’s time for another amazing recipe from health food blogger SpamellaB. Her blog and social media are an excellent source of ways to indulge healthily, we recommend you check them out for yourself.


For the base –

  • 1 cup mixed nuts
  • 1 cup unsweetened desiccated coconut
  • 2 tablespoons cacao powder
  • 2 tablespoons flaxseeds
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil (melted)
  • 1 teaspoon vanilla extract

For the beetroot topping –

  • 1 can coconut milk, chilled in the fridge for at least 24 hours
  • 1 frozen banana
  • ½ pack silken tofu
  • 2 tablespoons BeetActive® Concentrate
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • 3 tablespoons stevia or xylitol
  • ½ cup fresh or frozen raspberries


  1. To make the base simply place all of the ingredients in a high-power blender and whizz up until almost smooth and the mixture is starting to stick together (add a dash of water if you need to).
  2. Scrape the mixture out and press into a lined loaf tin, then set aside while you make the topping.
  3. From the chilled coconut can, scrape out half of the solidified coconut cream and place in a clean blender with the frozen banana chunks, silken tofu, BeetActive concentrate, vanilla, maple syrup and chosen sweetener.
  4. Whizz up until smooth and a wonderful pink colour!
  5. Break up the raspberries into small pieces and scatter over the base to cover. Now pour over the beetroot mixture and place in the freezer for at least 4 hours.
  6. When you’re ready to serve, remove the loaf tin from the freezer about 10 minutes beforehand. Carefully turn out then slice into bars. Scatter with dried rose petals – then serve!
  7. Keep any remaining slices in the freezer for up to 1 month.


If you would like to follow SpamellaB on social media or visit her blog please use the links below: –

Blog: SpamellaB’s Healthy Food Blog
Instagram: @spamellab
Twitter: @SpamellaB