Delicious healthy twist on the good old brownie - even those who are not paleo still love them. Perfect for an afternoon or morning tea, or dessert alongside some coconut yoghurt and some extra berries.
Gluten, dairy, grain, egg free and full of nutrients. Beetroots are packed with vitamins and minerals, including vitamin C, folate, manganese and iron. Plus they contain non organic nitrates and also betaine. All nutrients considered this gives beets numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Perfect! And that’s not to mention the cacao and other beautiful ingredients.
Enjoy the process of making and enjoying.
Serves: 12 - 16 brownies
Cooking duration: 15 minutes + 50 minutes cooking time + cooling time
Ingredients
Brownie Base
2 tablespoons ground linseeds
6 tablespoons water
4 small or 2 large roasted beetroots (about 1-¼ cups pureed) (roast in advance by wrapping in foil and baking at 180C, peel and chop once cool)
3 tablespoons coconut oil
1¼ cup full fat coconut milk
1 tablespoon vanilla extract
¾ cup raw cacao powder
¼ cup tapioca starch
¾ cup coconut sugar (or use 50% if you want less sweet)
1¼ cups almond meal
1½ teaspoons baking powder
¼ teaspoon bicarbonate of soda
½ teaspoon salt
¼ teaspoon ground cinnamon
12-16 frozen raspberries
Raspberry and chocolate mouse topping
1 cup frozen raspberries
1/4 avocado
2 tablespoons cacao powder
2 tablespoons full fat coconut milk
1 ¼ honey
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
Method
Preheat the oven to 170C and line with baking paper a 8” x 8” baking dish
Stir together the water and flax meal in a small bowl. Leave for 10 minutes to thicken stirring occasionally.
Add the chopped roasted beets to a blender. Blend for a few seconds to chop/puree the beets.
Add the flax mixture and the remaining brownie ingredients to the blender. Blend very well until completely smooth.
Pour the brownie batter into the prepared baking dish and smooth it evenly.
Push a frozen raspberry into the mixture at intervals - imagine where you will slice it and pop a a raspberry in the middle of each slice.
Bake for 45 to 55 minutes.
Allow brownies to cool.
When brownies are fully cooled, make the topping by combining all ingredients in a food processor and blending until completely smooth.
Use a palate knife to spread evenly over the top of the brownies.
Store in the refrigerator and slice just before ready to serve.
Enjoy.