Place the ½ cup of dark chocolate chips in a large microwave safe bowl. Microwave for one minute, then stir. Microwave in 10 second intervals, stirring in between, until melted.
Add the vegan buttery spread to the bowl, and stir until it melts into the hot chocolate chips.
Add the cane sugar and beet puree, stir well. Add the cocoa powder, gluten free flour blend, and salt. Stir well - the batter will be thick.
Spread into an 8-inch cast iron skillet or another 8 inch pan. Sprinkle the 2 Tablespoons of dairy free dark chocolate chips on top.
Bake at 350 degrees for 28-30 minutes. Let cool for a few minutes, then serve with dairy free ice cream. You can also melt more chocolate chips and drizzle on top if desired.
Notes
*To make beet puree: Peel and dice one beet. Place in a pan with enough water to cover and bring to a boil. Reduce heat to a simmer and cook until beets are tender, about 20-25 minutes. Let cool, then put the beet pieces plus a little of the liquid in a blender and puree until smooth.You can use applesauce or banana puree instead of beets if you wish.I like my homemade gluten free flour blend for this recipe, but other blends should also work. Try Gluten Free 123, Living Now Foods, or Namaste Perfect Flour Blend.I do not recommend grain free flours like coconut, almond, or cassava for this recipe.