Chocolate beetroot brownies
Delicious chocolate beetroot brownies that are vegan and naturally sweetened.
Ingredients
- 50 g walnuts or pumpkin seeds, chopped
- 500 g cooked beetroot not in vinegar
- 100 g medjool dates* chopped, or raisins
- 130 g plain wholemeal flour or plain white flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 3 tablespoons cocoa powder
- 3 tablespoons maple syrup optional
To decorate, optional
- 2 tablespoons tahini
- few drops beetroot juice from the packet
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Line a 20cm (8 inch) square tin with baking paper.
- Roughly chop 50g walnuts (or pumpkin seeds) in a food processor.
- Add 100g chopped dates (or raisins) and 500g cooked beetroot to the processor.
- Pulse until you have a thick paste, stopping to scrape the sides down once or twice.
- Scrape out into a bowl and add 130g plain flour, 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda, 3 tablespoons of cocoa powder and 3 tablespoons maple syrup (if using). Mix well.
- Transfer to your prepared cake tin and smooth the top.
- Bake in the oven for 40-45 minutes or until firm to the touch and a skewer comes out clean.
- Allow to cool in the tin for 5-10 minutes before carefully removing and cooling on a wire rack.
To decorate, optional
- 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.
- Drizzle over the brownies and leave to set for a few moments.
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.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 136kcalCarbohydrates: 23gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 122mgPotassium: 293mgFiber: 4gSugar: 12gVitamin A: 30IUVitamin C: 2mgCalcium: 50mgIron: 1mg
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