Goji, Cashews & Chocolate Cereal Bars: A Vegan Delight

Prepare a tray (10 x 10 cm) with baking paper. Gently heat the coconut oil over a bain marie (warm water bath), until it is warm, not hot. Put the washed, peeled and chopped beetroot in a blender and blitz until pureed. Add cocoa, coconut oil, agave syrup, lecithin; mix well. Transfer the chocolate cream to a bowl and add goji berries, cashews, golden raisins, sunflower seeds and rolled oats, mixing carefully. Pour the mixture in the prepared tray and refrigerate until next day. By now, the chocolate should set enough to be easily cut. Serve it cold and keep refrigerated until serving.