Beetroot and Cacao Brownie

About

I love this recipe because you can make a large batch and keep them in the freezer. That way when you are craving something sweet you have a healthier option instead of reaching for a chocolate with refined sugars that are often wrapped in plastic. Better for you and better for the earth!

Time: 20 minutes
Soak time: 10 minutes
Serves: 10

Vegan, refined sugar free, gluten free

Ingredients

Base:

2 cups x almond meal

3 heaped tbsp x raw cacao

1 1/2 cups x pitted dates

1 cup x desiccated coconut

1 tsp x vanilla

3 tbsp x coconut oil (slightly melted if its hard)

1 x beetroot

1 tsp x cinnamon

1/2 tsp x celtic salt

Chocolate Icing:

1/2 cup x raw cacao butter

1/2 cup x coconut oil

1/4 cup x coconut cream

1 cup x unsweetened cacao

1/4 cup x maple syrup is what I use. But you can use coconut nectar, honey, liquid stevia or agave (add more if not sweet enough)

1 tsp x vanilla powder

1 tbsp x cinnamon

pinch x salt

Method

1. Wash and grate the beetroot. If you are using organic leave the skin on.
2. Place all the base ingredients into the food processor except the almond meal and half the desiccated coconut. Blend to a sticky mixture and transfer to a large bowl.
3. In a mixing bowl, add the almond meal and the rest of the coconut to the wet mixture. Mix in well.
4. In a lined baking tray, press the mixture until it is flat. You can use the back of a spoon.
5. Melt the coconut oil.
6. Sift the cacao and cinnamon over a bowl so that there are no lumps.
7. Add the sweetener, vanilla, salt, coconut cream and coconut oil (but make sure it has cooled otherwise it will burn the cacao).
8. Whisk until combined. If it’s not sweet enough add more sweetener.
9. Pour over brownie and place in freezer for 1-2 hours.
10. Store in the freezer if not eating straight away.