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Double Choc Beet Brownie

Here’s a fabulous Double choc beet brownie recipe! It's gooey, fudge-y and so good warm.


Serves 12


  • 100 g Almond flour
  • 100 g white flour
  • 200 g coconut oil
  • 200 ml Maple syrup
  • 60 g Cacao
  • 1 tbsp Vanilla
  • 200 g Beetroot cooked and chopped roughly
  • 1 tbsp baking powder
  • 200 g dark Choc
  • 150 ml boiling water
  • Freeze dried raspberries to decorate


  • Directions
  • Preheat oven to 180 degrees
  • Blend beet, maple syrup and vanilla till super smooth
  • Sieve and mix dry ingredients mix with wet ingredients
  • Line a baking tray
  • Bake 180 for 18 mins
  • Take out of the oven and leave cool
  • 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.
  • Spread generously on top of the cooled brownies and decorate with some freeze dried raspberries. Enjoy!


Keyword plant-based, vegan
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