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vegan chocolate beetroot brownie. Recipe by Sneaky veg

Chocolate beetroot brownies

These delicious chocolate beetroot brownies were a huge hit with the Sneaky Veg kids. They're naturally sweetened, made with wholemeal flour and contain a healthy portion of veggies. Suitable for vegans.

Course Cake
Cuisine British
Keyword chocolate beetroot brownies
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Author Mandy Mazliah

Ingredients

  • 50 g walnuts or pumpkin seeds chopped
  • 500 g cooked beetroot not in vinegar
  • 100 g medjool dates* or raisins chopped
  • 130 g plain wholemeal flour - or some and ground almonds
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 3 tbsp cocoa powder
  • 3 tbsp maple syrup optional

To decorate, optional

  • 2 tbsp tahini
  • few drops beetroot juice from the packet
Metric - US Customary

Instructions

  1. Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  2. Line a 20cm square tin with baking paper.
  3. Roughly chop the nuts or seeds. Use a food processor if you have one.
  4. Add the dates or raisins and the beetroot to the processor.

  5. Whizz to a paste.
  6. Scrape out into a bowl and add the flour, the baking powder, bicarbonate of soda, cocoa powder and maple syrup. Mix well.

  7. Bake in the oven for 40-45 minutes or until firm to the touch and a skewer comes out clean.

  8. Allow to cool in the tin for 5-10 minutes before carefully removing and cooling on a wire rack.

To decorate, optional

  1. Beat the tahini with a fork, gradually adding the drops of beetroot juice until it is pink in colour. Take care not to make it too watery.

  2. Drizzle over the brownies and leave to set for a few moments.

Recipe Notes

*Medjool dates are much stickier than other varieties. If you are using a different type of date and it seems dry you might need to soak them in hot water for 20 minutes before proceeding with this recipe.