This recipe comes from Gabby Stewart and was entered into Bite's recent Vitamix blender competition.
Gabby writes: This is one of my favourite recipes and one I make on the regular. It is an adaptation from the Hemsley sisters choc-beet fudge cakes. It goes down a treat with a cup of coffee and a good book in the cosiest corner of the house. The cacao works so well with the beetroot bringing together a combination of earthy and chocolatey flavours. When I first started making this recipe we had a rough old blender that was handed down to me from my nan, it could barely process anything (lol) but we loved it all the more for being sustainable and part of the family. The recipe is featured on my blog – www.thelostharvest.com
Ingredients
| 300 g | Beetroot (Main) |
| 230 g | Dates (Main) |
| 100 g | Butter, or coconut oil, melted |
| 3 | Eggs |
| 1 tsp | Vanilla essence/extract |
| 1 Tbsp | Tamari |
| 85 g | Cacao powder (Main) |
Coconut icing
| 100 g | Coconut, creamed |
| 1 | Lemon, use the juice only |
| 1 Tbsp | Raw honey |
| 4 Tbsp | Water, filtered |
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Directions
- Slice beetroot and steam until soft, about 20 minutes.
- Preheat oven to 180C.
- Add beetroot, dates, tamari, vanilla essence and melted butter (or coconut oil). Blend in a food processor or blender and pulse.
- Add cacao powder and then the eggs. Blend all ingredients together until you have a smooth consistency.
- Line a baking tray or dish with baking paper and pour mix into tray.
- Bake for around 30 minutes. Brownie will be ready when still slightly soft in the middle but will firm up once cooled.
- For the icing: On a low heat gently melt the coconut and honey in a pan.
- Remove from heat and stir in lemon juice and filtered water.
- Spread onto brownie base with a knife.
- Serve hot with a dollop of Greek yoghurt or cool before storing in an airtight container in the fridge.
