Double Choc Beet Brownie

Name: Double Choc Beet Brownie
Ingredients: 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

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

Takes

Serves 12

Ingredients

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

Instructions

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!