Chocolate Beetroot Brownies

Packed with nutrients and bursting with flavour, these delicious brownies make the perfect snack or lunchbox addition.

Sweetened with dates, and the natural sweetness of the beetroots, they are moist and wholesome.

These do contain nuts, so are perfect for Mum or Dad’s lunchbox, a park picnic or as an after school snack!

Freezable too, if they last that long!

Chocolate Beetroot Brownies

Jane Houston
Servings 12 brownies


  • 1 cup chopped beetroot
  • 3/4 cup pitted dates
  • 2 eggs
  • 1/4 cup honey
  • 100 grams 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


  • Peel and chop the beetroot into small pieces and boil until soft 
  • Soak the pitted dried dates in boiling water for 5-10 minutes 
  • Blend the beetroot, drained dates and honey in a blender or food processor until smooth 
  • Take out a large bowl and crack in the eggs. Whisk gently, then add in the cooled pureed beetroot, dates and honey 
  • Melt the butter over a low heat in a saucepan and once melted pour into the wet ingredients with the vanilla. Mix well 
  • Sift in the spelt flour, cacao powder and baking powder. Add in the almond meal, trying your best to remove any lumps. Mix well to combine 
  • Pour the batter into a lined baking tray and place into an oven preheated to 175 degrees. Bake for roughly 25 minutes, until a skewer inserted to the middle comes out clean 


Able to be frozen: yes 
Tried this recipe?Let us know how it was!

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