Beetroot Brownies with Choc Avo Frosting
Ingredients
- 1 1/4 cup plain or all-purpose flour
- 1 cup coconut sugar, or to taste
- 1/4 cup cocoa or raw cacao powder
- 1 tbsp ground chia or flax seeds
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 cup beetroot puree
- 3/4 cup melted vegan chocolate
- 1/4 cup light-tasting vegetable oil
- 3 tbsp plant-based milk
- chocolate avocado frosting
- 1 medium-size avocado, skin and seed removed
- 1/4 cup cocoa or raw cacao powder
- 4 medjool dates, pitted
- 1-4 tbsp maple syrup, to taste
Preparation
Preheat the oven to 180°C (350°F). Line a 20cm (8-inch) square baking pan with baking paper
Add all the dry ingredients to a medium-size bowl and mix until there are no lumps. Add all the wet ingredients to the bowl and mix until combined. Pour the batter into your baking pan and smooth the top
Bake the brownies in the oven for 15-20 minutes (shorter if you like them fudgy, longer if you like them more crispy). The brownies are ready when the surface is dry. They will set more over time. Allow the brownies to cool in the baking pan
To make the frosting: Add all ingredients to a food processor and puree until it is as smooth as possible
When the brownies are cool, spread the surface with the avocado frosting
The brownies can be stored in an airtight container in the fridge for 5 days or in the freezer for up to 1 month
