First preheat the oven to 190 degrees C and grease 6-8 muffin tins.
Put the dry ingredients in a large bowl. Blend together the beetroot, coconut oil, eggs, milk, vanilla and milk until thoroughly mixed, then pour into the bowl and mix well so you have a soft and colourful mixture. Spoon into muffin cases and bake for 20 minutes until golden.
Remove from oven and leave to cool. Meanwhile make the topping – melt the chocolate and leave to cool slightly, then add to a blender with the other ingredients and whizz together until smooth. Transfer to a bowl and chill until needed.
To serve, simply add the topping onto a muffin and enjoy!