beet my almond chocolate brownies

GF & SF

Beetroot and chocolate are a match made in wholefood heaven…. the beets add depth, earthiness and moisture to any chocolate cake, as well as fibre and an antioxidant punch.  These scrumptious little ones are chocolaty, sugar free, gluten free, high in fibre, and only taste just a little bit healthy.

300g soaked pitted dates = 4 handfuls (10mins→ over night, depending on the strength of your blender and how long you have, if no time and a well loved blender, chop first and soak in hot water)
200g almonds = 4 handfuls (ground)
6 tbsp of cocoa
100g brown rice flour
1 heaped tsp of baking soda
1 cup + 50ml rice bran oil
1 medium beetroot, grated
1 tsp cinnamon
1/2 tsp sea salt
3 big eggs, beaten well

1. Put ground almonds, rice flour, baking powder, cocoa, sea salt and cinnamon: into a large mixing bowl and mix until well combined
   Put beetroot, oil, eggs and dates into food processor/ blender and blend until a smooth batter is formed
2. Mix the dry and the wet ingredients together, do not over work
3. Put in a lined brownie pan
4. Cook in a pre-heated, 175C fan forced oven for 25-30 mins
5. Allow to cool before inverting and cutting into bite sized chunks