Vegan Chocolate Beetroot Brownies
 
Prep time
Cook time
Total time
 
Hazel & Cacao:
Recipe type: Dessert
Serves: 16
Ingredients
  • 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
  1. In a food processor blend beetroot, dates, milk and nut butter until a thick paste forms. Transfer to a bowl.
  2. Mix in remaining dry ingredients until well combined.
  3. Transfer to a lined 20 cm square baking tin and bake at 180 C for 20 mins. Allow to cool before frosting.
  4. 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/