Chocolate Beetroot Brownies
Ingredients
Ingredients - Wet
- 260 g raw beetroot, cut into chunks ~ 1 large beet
- 1 cup (150 g) pitted dates soaked in hot water for 15 minutes
- ¼ cup (70 mL) runny honey or maple syrup
- 2 eggs
- 3 tablespoons (45 mL) olive oil
- 1 teaspoon vanilla extract
Ingredients - Dry
- 150 g (1 ½ cups) almond meal (blanched or unblanched)
- 3 tablespoons (15 g) cacao, carob or cocoa powder
- 1 teaspoon baking powder (or ¼ teaspoon baking soda)
- ½ teaspoon ground cinnamon
- pinch salt
Instructions
- Preheat oven to 160°C.
- Line a brownie baking tray with baking paper.
- Combine beetroot, dates, liquid sweetener, eggs, oil and vanilla in food processor or blender on high speed for one minute, until smooth.
- Then add dry ingredients and mix through, either in mixing bowl or using food processor.
- Pour mixture into baking tray (or spoon into paper-lined muffin tins).
- Bake for 45 minutes or until a fork comes out clean.
- Remove from oven and cool completely in tray.
- Top with sweet potato chocolate frosting or serve topped with raspberries, yogurt or ice cream and shaved chocolate.
Notes
Don’t have access to a blender or food processor?
You can grate the beetroot before combining it with the other wet ingredients. The dates could be substituted for date paste.