Beetroot Dark Chocolate Brownie Recipe

100g bar 85% dark chocolate

1/4 cup coconut oil

2 omega 3, free range eggs

2 tsp vanilla extract

1 cup blanched almond flour

2 tbsp. coconut flour

1 1/2 tsp baking soda

1/4 tsp ground sea salt

1/3 cup raw cacao powder (sieved)

8-9 medjool dates (pitted and chopped in the food processor)

1 1/2 – 2 cooked beets (pureed in the food processor)

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Method

Preheat the oven to 180 degrees C

Take your 12 cup silicone muffin pan and put to one side.

Cook the beets in a saucepan of water for about 30mins.  Don’t cut the leaf part off completely or the redness from the beetroot will leak into the water, you want to keep some of the leaf stalk on (If you are pushed for time you can use tinned pureed beetroot).  Once cooked peel off the outer skin of the beetroot – it should come away easily and cut of the stalks.  Cut into quarters and set aside.

In a double boiler gently melt the chocolate.  I use a saucepan half filled water and place a pyrex bowl over the water.  The bottom of the bowl should be touching the water.  Melt the chocolate over a low heat so as not to burn it.  Stir as the chocolate melts.  Add the coconut oil.  Once melted set aside to cool.

In a small bowl whisk the eggs and vanilla extract together.  Add to the cooled chocolate mixture – it will become thick and fluffy like chocolate mousse!

Place the medjool dates in the food processor and blitz until completely chopped.  Add the beetroot to the dates and blitz again until it looks like a puree.

In a medium bowl combine the almond flour, coconut flour, raw cacao powder, baking soda and salt.

Pour in the wet ingredients and mix until fully combined.

Place the silicone muffin tray on a baking sheet and spoon the chocolate mixture into the muffin cups.

Bake at 180 degrees C for 25 minutes

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