Blend the beetroot until completely smooth
Whisk the eggs and coconut sugar until glossy
Add the olive oil
Whisk in the beetroot purée, followed by the melted chocolate
Stir in the cocoa powder, almond flour, baking soda, vanilla, and salt
Optional: swirl in some tahini Nutella and choc chips
Bake at 180°C fan for 22–25 minutes, with a slight wobble in the middle
Cool, then chill in the fridge to get them nice and fudgey before slicing
