Vegan Chocolate Beetroot Brownies

img_8230 img_8231Ingredients: 1.5 cups of nut- meal of choice, 1 medium-large grated beetroot, half a cup of cocoa or cacao powder, 1 teaspoon of baking soda, 1 banana, 2 medjool dates. Optional – one egg for non-vegan people.

For the icing: 2 dates, a quarter cup of cocoa/cacao powder, a splash of water.

Steps: combine nut-meal, grated beetroot, cocoa/cacao powder and baking soda in a bowl. In a bullet-like blender or food processor, blitz the banana and dates together to form a puree. Add puree to the dry ingredients and gently mix with a wooden spoon to combine. Add your egg here if using – it just helps to hold it together a bit better, as the existing recipe turns out a little delicate. Nothing wrong with delicate. Pour into a lined loaf or small cake-tin. Bake on 180 degrees Celsius for about 25 minutes – remember, ovens do vary.

Remove from the oven and let the cake cool. Meanwhile, blitz the saucy icing ingredients together in a bullet-like blender, adding extra water to reach desired consistency. Pour liberally over the cake. Sprinkle with cinnamon if you please.

Slice when cooled – be gentle with the vegan version. Enjoy xx

*You could also use half a cup of coconut cream instead of water to make a creamier icing.

*Medjool dates are soft enough but if you use other dates, soaking them quickly in boiling water can help.

By Franklee Healthy

Leave a Reply

Your email address will not be published. Required fields are marked *