Beetroot Brownies

Beetroot Brownies

These soft and fudgy vegan brownies are a decadent treat that just happen to be good for you! Sprinkle a few broken red rose petals on the top for an extra special and romantic touch.

Ingredients:

For the brownies:
2 small red beets (cooked until soft)
2 cups pitted dates (soak overnight in cold water or for 10 minutes in boiling water)
1/4 cup smooth almond butter (substitute with any other nut or seed butter)
1/2 cup unsweetened plant-based milk
3 cups ground almonds (almond meal). Can sub with ground hazelnuts, walnuts, or sunflower seeds.
3/4 cup cocoa powder
pinch of salt
2 teaspoons baking powder
1/2 cup semi-sweet chocolate chips (optional)

To decorate (optional):
Melted semi-sweet chocolate, dried rose petals

Directions:

For beetroot:

Trim ends and cut into large cubes.
Place in a pot and cover with water.
Bring to a boil, then simmer on low for about 30 minutes, until soft.
Drain and cool before slipping off the skins.

For brownies:

Preheat oven to 350 F
1. Drain dates and place in food processor or blender with cooked beetroot, nut butter and milk.
2. Blend until smooth, scraping down sides as necessary.
3. Transfer to a large mixing bowl and add dry ingredients.
4. Mix well and add a splash of nut milk if it seems too dry.
5. Transfer to a baking pan lined with greased parchment paper.
6. Sprinkle chocolate chips on top if desired.
7. Bake for 20 minutes or until slightly cracked on top and firm but not fully dry inside.

Allow to cool completely before cutting into squares. Then top with drizzled melted chocolate and any toppings you like.

Keep covered in the fridge for up to 4 days.