Instructions

1. Preheat oven to 350. Grease a 9-inch bundt pan with coconut oil and dust lightly with cocoa powder.
2. In a small saucepan, melt the coconut oil over low heat. Add the maple syrup and chocolate and stir until the chocolate is melted. Whisk in the beets, eggs, and vanilla. Set aside.
3. In a mixing bowl, whisk the flours, baking powder, cocoa powder, and salt. Add the beet mixture and stir until just combined.
4. Pour into prepared bundt pan and smooth the top with a spatula. Bake 35-40 minutes, until tester comes out clean. Cool 10 minutes in pan before removing to finish cooling on a wire rack. Bread is best served warm. Store leftovers in an airtight container at room temperature or in the refrigerator. To reheat, wrap in foil and rewarm in a 350 oven for several minutes.