Gluten-free Beetroot Brownies

“Good news! Chocolate is not always bad for you! A little bit of what you fancy is good for you.”


250g grated beetroot

200g dark chocolate broken into chunks (70% cocao)

50g dark chocolate broken into smaller chunks or chocolate drops

200g unsalted butter into cubes

3 Free Range Eggs

250g Medjool dates blended

1tsp vanilla extract

150g gluten free flour/or coconut flour

Coconut sugar blended to a smooth powder for dusting

A pinch of sea salt


Preheat the oven 180 degrees or gas mark 4
Line the base of your 20x25 tin with baking paper
Put the chocolate and butter into a large oven proof bowl and put it into the oven for about
5 mins until the chocolate and butter has melted. Keep an eye on it so that it does start cooking!
(Melting the butter and chocolate the traditional way over hot water is also an option)

In a large mixing bowl whisk up the eggs adding the pureed dates – combine these together
Now beat in the chocolate and butter mixture together with the vanilla extract until you have a smooth consistency.
Sift into this chocolate mixture the gluten-free flour add your pinch of salt
Carefully fold in the grated beetroot and chocolate pieces
Now pour the whole mixture into the lined tin.

This should take around 20-25 minutes to cook. Don’t overcook!

Keep the brownie slab in the tin to cool they will continue to cook with the residual heat.
Once it has all cooled down, cut into squares for individual portions.
I dusted mine with coconut sugar – they are delicious without too!

The beetroot will help to keep the brownies lovely and moist.

They freeze well too!