Updated: Feb 20, 2018
Sometimes you may feel like a treat and there is no reason why you can't enjoy a healthier alternative. These beetroot fudge brownies are dense, chocolatey, earthy and a small piece will be enough to help you curb a sweet craving!
1 large beetroot washed and cut into quarters.
6 pitted medjool dates
1 cup gluten free plain flour
1 teaspoon gluten free baking powder
1/2 cup cacao powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 cup pure (not flavoured) maple syrup
Approximately 3/4 cup reserved beetroot water
3/4 cup sugar free dark chocolate
30 g organic pure butter or organic coconut oil
1 teaspoon vanilla paste
1/4 cup pure maple syrup (not flavoured)
1/4 cup organic hulled hemp seeds
1. Preheat oven 180° fan forced. Line a 20 x 20 cm square baking tin
2. Add beetroot to small saucepan add enough water to cover. Cook till soft. Add dates to beetroot water briefly to soften. Remove from water and puree beetroot and dates till silky smooth (extra water may be needed).
3. In a metal/glass bowl (to avoid staining), sift flour and baking powder with cacao, cinnamon and salt.
4. Add beetroot/date puree, maple syrup, vanilla bean paste and 1/2 of beetroot water. Combine well. Add more beetroot water if needed til smooth in consistency and batter like.
5. Pour into baking tin and level out.
6. Bake 15-20 minutes till just firm to touch. Turn off oven and leave to cool slightly.
7. In a small saucepan, combine all topping ingredients and melt till smooth. Pour over fudge evenly, sprinkle with hemp seeds and refrigerate till cool and set. Cut into small slices and serve.
If you're used to commercial sweets and chocolates you may find these are a way to ease yourself away from the sickly, over processed varieties. Remember, everything in moderation so keep portions of any sweets (even the healthier versions) always on the smaller side.
Enjoy food x