Beetroot Brownies

Course: Appetizers, Desserts, Snack

Cuisine: Vegan, Vegetarian

Diet: Gluten Free, Egg Free, Low Calorie, Dairy Free, Vegan, Vegetarian

Calories: 150 - 450 kcal

Type: meal plan recipes, Members Only Recipes

Diet: dairy-free, egg-free, gluten-free, vegan

Total Time: 1

Servings: brownies

Calories: 195kcal

Get Recipe Ingredients

Pre-heat the oven to 180°C / 360°F.
Blend the cooked beet in a food processor until it’s nice and creamy.
Now add the beet and all the other ingredients into a bowl and mix together.
If your food processor is big enough you can add everything in there instead and slowly blend the dough. Make sure to add in the chopped chocolate at the end.
Get a baking tray and either grease it with a bit of coconut oil or place in a layer of parchment paper.
Now gently add the beautiful mix evenly to the tray.
Off it goes in the oven for 50 minutes.
Once the time is up poke the brownie with a fork. If no dough or just a little sticks to it, the brownie is ready. Otherwise add another 5 minutes.
To cut the brownie nicely it needs to cool down a bit. But I’d say bollocks to that and enjoy while it’s hot!
To store, keep them in an airtight container in the fridge for 2-3 days, max.