- 3/4 cup of vegan chocolate chips
- 1 package of pre-steamed beets
- Digestive Support Protein (used as fluff for the crust)
- Make a thick version of protein fluff with the protein and water and press down fluff into a pan of choice.
- For the filling, puree the entire pack of beets and chocolate until smooth and creamy, then pour batter into pan / tin with the fluff.
- Refrigerate for a few hours or until filling is firm.