Dark chocolate is full of antioxidants and helps lower your blood pressure, so it’s calming too! Add beetroot then you’re topping up on your folic acid and fibre! So, don’t feel so guilty! Serves: 6-8 Prep Time: 30 mins Cook Time: 20 mins
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!