2 small cooked beetroots (I use pre-cooked vacuum sealed beetroots)
2 cups pitted dates
¼ cup almond butter or nut/seed butter of choice
½ cup plant milk
3 cups almond meal
¾ cup cacao powder
Pinch salt
2 tsp baking powder
FROSTING:
½ cup cacao powder
¼ cup cacao butter
¼ cup maple syrup
Method
In a food processor blend beetroot, dates, milk and nut butter until a thick paste forms. Transfer to a bowl.
Mix in remaining dry ingredients until well combined.
Transfer to a lined 20 cm square baking tin and bake at 180 C for 20 mins. Allow to cool before frosting.
For the frosting: melt cacao butter on stove or microwave until liquid, mix in cacao powder and maple syrup until a thick paste/sauce forms. Spread over brownies, slice and enjoy.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-chocolate-beetroot-brownies/