These are so wonderful, beetroot is actually the sweetest of all veg and goes beautifully with chocolate, these are easy to make and the chocolate mousse add a lovely indulgent light topping to these delicious light brownies!
Preheat oven to 180 degrees
Melt the coconut oil in a saucepan over medium heat.
Blend the wet ingredients, cooked beetroot, maple syrup, melted coconut oil and vanilla till super smooth
Sieve and mix dry ingredients (the white flour, almond flour, cacao powder and baking powder)
mix the wet and dry ingredients till smooth and well mixed
Line a baking tray with baking parchment and add in the batter
Bake 180 for 18 mins
Take out of the oven and leave cool while you make the chocolate mousse
For the chocolate mousse
Put equal parts of cold water and ice into a medium metal or plastic bowl for the ice bath.
Boil the kettle and pour 150 ml of boiling water into a second medium bowl (ideally a metal bowl
Chop the chocolate into small pieces and add to the bowl of boiling water. Stir with a spatula or whisk until all the pieces are melted and it resembles the texture and smoothness of a hot chocolate.
Place the bowl with the chocolate over the ice bath where the bottom of the bowl with the chocolate is touching the ice cold water and whisk vigorously. Continue to whisk until the mixture has the consistency of stiff whipped cream, it should take about 3-5 mins.
If it gets too thick do not worry, just add a little more boiling water and incorporate it in till you reach a lovely smooth texture.
Spread the chocolate mousse generously on top of the cooled brownies and enjoy!