These Beetroot Brownies are not only delicious but are also packed full of so much nutritional goodness; have zero refined sugars in them and they really do taste amazing. I absolutely promise you that you won't be able to detect the beetroot in them. ( I give these to my 4 year old and 8 year old regularly without them having a clue) Plus for about three years my husband had no idea. I hope you love these as much as I do. x
- 100 grams of Coconut oil
- 280 gram of ready cooked beetroot
- 3 large eggs
- 60 g cocoa powder
- 50 g dates - make sure they’re pitted trust me your teeth and your blender blades will thank you for double checking
- 50 grams of prunes - again make sure they’re pitted
- 100 g wholemeal self raising flour
- 75 g of dark chocolate
- Some bicarbonate of soda a pinch of salt and a little mixed spice too which compliments the dried fruit
I use a large food processor to blend everything together and it’s the most used kitchen utensil I own but if you don’t have one you can use a stick blender and if you don’t have stick blender definitely add to your Christmas list as it’ll save you a ton of time and energy.
Blend together the the beetroot, eggs, dates, prunes and cocoa powder to form a smooth ish blend, but if you want a smoother paste just blend for a little bit longer.
Next add your flour and blend until completely combined; if it’s too stiff you can add a tablespoon of milk or water to the mix.
Next you’re going to add your chopped chocolate, now I said earlier I always just chop up the entire bar and thats because I can’t help myself when cooking – plus if the kids are around I loose half of it before I’ve even added it to the mix.
Pour into your ready prepared tin and cook in the oven for about 20 minutes – it should be firm to touch on top. Cool for about 15 minutes before turning out.