- Preheat oven to 375°F. Scrub and wash beets under water until clean.
- Wrap beets loosely in foil and transfer to a baking sheet. Roast for 50 minutes to 1 hour (depending on their size), or until a fork or knife slides easily to the middle of the beet. Set in the fridge to cool.
- Once cooled, rub the skin off the beets. If the skin doesn’t peel away easily, use a paring knife to peel.
- Place beets in a food processor or blender and blend until smooth. Measure out 1 ¼ cups of puree and set aside (or store in the fridge for up to three days).
- Preheat oven to 350°F. Grease the bottom and sides of 8 to 9 oven-proof 5-ounce ramekins with coconut oil and dust the bottom of each ramekin with cacao powder (alternatively, you could use muffin tins). Set aside.
- In a large mixing bowl, combine the almond flour, sorghum flour, baking soda, baking powder, cacao powder, coconut sugar and sea salt. Whisk to incorporate all dry ingredients together.
- In a separate medium mixing bowl, whisk the beet puree with the milk until combined, and then whisk in the aquafaba, melted coconut oil and vanilla extract.
- Pour the wet mixture into the bowl of dry ingredients and stir until combined.
- Pour batter evenly into the prepared ramekins. Push one square of chocolate down into the center of each cake, being careful not to push through to the bottom. Using a spoon, spread the batter to cover the chocolate and even out the top of each cake. Bake for 18-20 minutes, until the edges have pulled away slightly and the top no longer appears wet.
- Let cakes rest in the ramekins for 4-5 minutes before removing. Gently run a knife around the edges of each cake, cover ramekin with a dessert plate or shallow bowl and carefully invert. Top with garnish (optional), serve immediately and enjoy!