Beetroot Brownie Slice
250g Beetroot, peeled and cut into cubes
6 Medjool dates (pitted)
¾ cup Cacoa Powder
1 cup Almond Meal
¼ cup melted Coconut Oil
¾ cup Maple Syrup
¼ cup nut milk (coconut or almond)
pinch of sea salt
1 tsp. Vanilla Bean Powder
1 tsp. gluten-free baking powder
¼ tsp. baking soda
- Preheat your oven to 180 degrees, Lightly grease and line your brownie tray with baking paper. Place the beetroot into a saucepan with cold water and bring to the boil Simmer for 20-25 minutes until tender. Soak the dates in enough boiling water to cover them until softened (about 10 mins), then drain water.
- Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a high-speed food processor with softened dates until smooth.
- Then add the cacao powder, eggs, coconut oil, maple syrup and blend to combine. Then add almond meal, nut milk, baking powder, vanilla, baking soda and blend until smooth.
- Pour your mixture into the prepared tray and bake for 25-30 minutes until firm and a skewer comes out clean when inserted into the centre.
- Set aside to cool. Cut into 12 pieces and enjoy.
Best stored in the fridge to enjoy when needed.
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