This is my take on the classic brownie recipe, however instead of going brown I decided to go pink! These brownies are really earthy and rich with the cacao powder.
They are not like a normal brownie… you only need a little to satisfy a chocolate craving.
They are really good served with some vegan ice-cream or equally as nice on their own.
I hope you chocoholics enjoy these as much as me!
8.5 oz cooked beetroot blended to a liquid
4 tablespoons almond milk
3 oz ground almonds
1.5oz cacao powder
1 oz coconut oil
2.5 oz Gluten free flour
4 tablespoons of coconut blossom syrup or raw honey
How to Make
1. Grease and line a square tin with baking parchment
2. Place the oil, beetroot, syrup/honey, almond milk, in a pan and heat to melt, combining everything together.
3. Stir in almonds, flour, and eggs.
4. Pour into a the tin and bake for 20 -25 minutes. Let the brownie cool in the tin and slice into squares. Store in the fridge.