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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
Makes 36 mini-muffin size
- 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
- 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.
- This recipe was entered in the contest for Your Best Recipe with Coconut