Chocolate Beetroot Brownies
Vegetarian
About the recipe
These chocolate beetroot brownies are a delicious way to include nutrient-rich beetroot in your child’s diet. Moist, fudgy and family-friendly, they’re a fun twist on a classic treat—with a veggie boost that even picky eaters will love.
These chocolate beetroot brownies are a delicious way to add a little extra goodness into something the whole family will love. Naturally sweetened with dates and honey, packed with antioxidant-rich cacao and earthy beetroot, they’re rich, fudgy, and just the right amount of indulgent.
The beetroot keeps the brownies moist without being overpowering, and combined with almond meal and spelt flour, you get a soft, nutrient-dense slice that’s perfect for lunchboxes, snacks, or even breakfast on the go. We love making these with fresh beetroot, but if you’re short on time, vacuum-sealed cooked beetroot (cryovac) works perfectly too—no peeling or boiling needed.
They’re also a fun recipe to bake with your little ones—just maybe don’t wear white.
Age suitability:
Suitable from 2 years+ due to the inclusion of honey and cacao. You can offer from 12 months if you swap the cacao to carob.
Storage tips:
Fridge: Store in an airtight container for up to 5 days
Freezer: Slice and freeze for up to 3 months. Defrost in fridge or pop into lunchboxes frozen
Ingredients
1 cup chopped beetroot (fresh, boiled until soft OR cryovac pre-cooked)
3/4 cup pitted dried dates
2 eggs
1/4 cup honey
100g butter
1/2 cup cacao powder
1/2 cup white spelt flour
3/4 cup almond meal
1 tsp baking powder
1/2 tsp vanilla essence
Method
If using fresh beetroot: peel, chop, and boil until soft. If using pre-cooked beetroot, chop into small pieces and set aside.
Soak dates in boiling water for 5–10 minutes to soften, then drain.
Blend beetroot, dates, and honey until smooth.
In a large bowl, whisk the eggs, then add the beetroot mixture and stir to combine.
Melt butter and pour into the bowl with vanilla. Mix well.
Sift in flour, cacao and baking powder. Add almond meal, removing any lumps. Stir until combined.
Pour into a lined baking tray and bake at 175°C for about 25 minutes, or until a skewer comes out clean.
Cool, slice and enjoy!
Ingredient swaps:
Use cryovac pre-cooked beetroot (about 1 cup chopped) to skip the boiling step
Swap white spelt flour for wholemeal, plain or for a gluten-free option you can use cassava flour or buckwheat flour.
Use maple syrup instead of honey
Use carob instead of cacao for caffeine-free option
Replace butter with coconut oil for dairy-free
Add 1/4 cup choc chips for older kids (or yourself!)
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