Chocolate Beetroot Brownie – delicious as a dessert served with Ice-cream and fresh berries.
This recipe came about when I was using my stoneware to make recipes that were quick and easy. We love brownie, but so often they are full of sugar. This recipe uses cooked beetroot to make it almost fudge like. It is scrumptious served slightly warm with ice-cream (I use dairy free coconut ice-cream) or cold by itself or with thick yoghurt and fresh berries.
200gm dates soaked in 1/2 cup of boiling water
500gm of pre-cooked peeled beetroot (2 x 250gm packs you can purchase from the supermarket)
1/3 cup melted coconut oil
2 tsp baking powder
2 cups ground almonds
2 tsp apple cider vinegar
9 Tbsp cacao powder
2 Tbsp water or juice from the precooked beetroot packets (see NOTE)
Roughly chop the beetroot into a food processor. Process until finely chopped. Add in soaked dates and water along with the coconut oil. Process until you have a fairly smooth mixture with no big pieces of beetroot.
Add to this the baking powder, ground almonds, cider vinegar and cacao powder – process until it all comes together. Finally add in the water and process until mixed or use a mixing spoon.
Bake in a stone or lined square baking tin at 160C for 40-50 minutes until cooked through.
NOTE – If you are not used to low sugar cakes, start by using maple syrup in place of the water, this makes a slightly sweeter brownie and is delicious.