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
Vegan, refined sugar free, gluten free
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
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
- Wash and grate the beetroot. If you are using organic leave the skin on.
- 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.
- In a mixing bowl, add the almond meal and the rest of the coconut to the wet mixture. Mix in well.
- In a lined baking tray, press the mixture until it is flat. You can use the back of a spoon.
- Melt the coconut oil.
- Sift the cacao and cinnamon over a bowl so that there are no lumps.
- Add the sweetener, vanilla, salt, coconut cream and coconut oil (but make sure it has cooled otherwise it will burn the cacao).
- Whisk until combined. If it’s not sweet enough add more sweetener.
- Pour over brownie and place in freezer for 1-2 hours.
- Store in the freezer if not eating straight away.
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