Go Back
–+ servings

Chocolate Beetroot Brownies

Jane Houston
NF, RSF
Print Recipe Pin Recipe
Servings 12 brownies

Ingredients
  

  • 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

Instructions
 

  • 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 

Notes

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