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Makes
36 mini-muffin size
Author Notes
These chocolate beetroot brownies are gluten-free, relatively low in sugar and easily adaptable to be vegan. They are soft, moist and thoroughly delicious. —carolinescooking
Ingredients
1 cup
coconut milk
4.5 ounces
dark chocolate (at least 63% cocoa solids)
9 ounces
cooked beetroot (approx 8oz peeled)
3.5 ounces
medjool dates
2
eggs
1 teaspoon
vanilla essence
1/2 cup
almond flour
1/4 cup
chestnut flour
1/3 cup
rice flour
1 teaspoon
baking powder
Directions
- Preheat the oven to 350F/175C.
- Gently warm the coconut milk and chocolate together in a small pan until the chocolate melts.
- Blend together the beetroot and dates.
- Add the eggs to the beetroot-date mixture, one at a time and blend in.
- Mix in the vanilla then the flours, baking powder and coconut milk-chocolate mixture.
- Once thoroughly mixed, pour into an oiled tray, right to the top of the mini muffin mould. Bake for approx 15mins until they have risen, slightly cracked on the top, and a skewer comes out only slightly sticky or clean.
- If you prefer, pour into an 8x8in tray instead. If doing so, they will need approx 30mins cooking time.
- Wait until cooled a few minutes before removing from tray and cutting, if appropriate.
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