Preheat oven to 350 degrees F (180 degrees C). Line a standard-size loaf pan with parchment paper.
In a large bowl, combine
Gluten-Free All-Purpose Flour (1 1/2 cups)
Unsweetened Shredded Coconut (1/2 cup)
Baking Soda (1/2 Tbsp)
Baking Powder (1 tsp)
Chocolate Protein Powder (1 scoop)
Raw Cacao Powder (1/2 cup)
Fine Sea Salt (1 pinch)
In a separate bowl, combine
Beets (1 cup)
Coconut Oil (1/4 cup)
Water (2 Tbsp)
Maple Syrup (3/4 cup)
Add the wet ingredients to the dry ingredients and stir to combine. Fold in
Mini Chocolate Chips (1/2 cup)
Spoon mixture into loaf pan. Decorate the top with
Chocolate Chunks (as needed)
Bake for 40-50 minutes or until a fork inserted comes out clean.
Let cool completely before slicing and serving.