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.
Roughly chop the nuts or seeds. Use a food processor if you have one.
Add the dates or raisins and the beetroot to the processor.
Whizz to a paste.
Scrape out into a bowl and add the flour, the baking powder, bicarbonate of soda, cocoa powder and maple syrup. Mix well.
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.
*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.