Dark Chocolate Beetroot Brownies (Gluten, sugar, dairy free)
These dark chocolate beetroot brownies are rich and have that dark bitter sweet gooey goodness.
Ingredients
- 5 Organic Eggs
- 100 grams Cocoa Powder
- 4 Tablespoons Melted Coconut Oil or Butter
- 1/8 teaspoon Salt
- 4-5 Tablespoons Raw Honey
- 100 grams Raw Beetroot
- 15 Dates pitted
- 1/4 teaspoon Arrowroot Powder for dusting - optional
Instructions
- Preheat the oven to 200*C.
- In a food processor blend the beetroot, chopped dates and eggs for 1-2 minutes. Then add the other ingredients and blend until smooth.
- Pour the mixture into a greased tray so it's about an inch in thickness.
- Bake for 20 minutes for gooey brownies or 25 minutes for firmer ones.
- Allow to cool then cut into slices.
- Dust 1/4 tsp of sieved arrowroot powder for that icing sugar look minus the refined sugar!
- Store in fridge or freezer.