Satisfy your sweet tooth with these rich chocolatey Acai & Beetroot Brownies, packed full of antioxidants & iron. Acai is nourishing while Beetroot is energising. So, don't feel too guilty munching on these!
Equipment
- Food Processor
- Chopping Knife
- Grater
- Saucepan
- Bowl x 2
- Wooden Spoon
- Whisk
- Fork
- Tin or Heat Proofed Dish
- Baking Paper
Ingredients
- 400g Cooked Beetroot
- 200g Ground Almonds
- 1 - 2 Tsp Baking Powder (GF)
- 10 Pitted Dates
- 3 Eggs
Method
- First, set your oven to 180 degrees c.
- Then, cut up the cooked beetroot into small pieces and put them into food processor to whizz.
- Grate the cacao butter into a heatproof bowl and stir over a pan of simmering water to allow to cacao butter to melt.
- Once the cacao butter has melted add the 5 tbsp of cacao powder to the bowl and stir throughly.
- Next, in a seperate bowl whisk the eggs and maple syrup together.
- Add the melted chocolate mixture to the beetroot in the food processor and whizz to a puree.
- Next, add the dates first and belnd, before adding the ground almonds, baking powder, cacao powder 40g, acai powder and egg mixture and blend some more until fully combined.
- Then, pour this mixture into a tin or heat proof dish (approx 22cm x 22cm) lined with baking paper.
- Bake in the oven for 30-35 mins until you can pierce the brownie with a fork and bring it out dry.
- Make sure you allow the brownie mixture to cool in the tray before cutting it into squares, this is really important as it needs time to stick together.
- Remove the brownie mix from the tray and leave another few minutes before cutting into squares.
- Sit back relax and enjoy with a cuppa!
Print
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