Preparation: 15 minutes
Cooking: 25 minutes
Servings: 16
There is nothing quite like the delicious aroma of chocolate wafting through the kitchen. This rich, chocolatey brownie is all soft and fudgy in the middle and slightly crisp around the outside edges. The beetroot gives the brownie an earthy red velvet depth of flavour, and the strawberries pair well with the cacao and crunch of sliced almonds. Add a drizzle of dark chocolate and you will have a decadent but healthy treat.
Brain Food Note
Beets contain vitamin B9, or folate, which is important for good emotional and mental health. Eating beets or drinking beet juice can relax the mind and create a sense of well-being. Pairing beets with cacao promotes the feeling of contentment and enhanced mood.
1 large or 2 small beetroot
150 grams butter or 1/2 cup coconut oil
1 cup cacao powder
3/4 cup coconut sugar
3 organic eggs
1 cup almond flour
1 teaspoon vanilla extract
1 teaspoon gluten-free baking powder
1/4 teaspoon salt
1 cup strawberries, sliced
1/2 cup sliced almonds
150 gramsdark chocolate
Preheat oven to 170 degrees C (or340 degrees F) and line a small slice tin with baking paper.
Melt the butter or coconut oil. Finely grate the beetroot and chop the strawberries into small pieces. Place all the ingredients except for the almonds and strawberries in a food processor. Process until well combined.
Pour the batter into the lined slice tin and spread evenly. Sprinkle sliced almonds and chopped strawberries over the top.
Bake for about 25 minutes,until firm around the edges and slightly soft in the middle, or until the brownie springs back when touched lightly.
Remove the brownie from the oven and cool completely before slicing into squares.
Break up the chocolate and place the chocolate pieces in a small bowl. Place the bowl over a saucepan of hot water, stirring continuously to melt the chocolate. Drizzle the chocolate over the top of the brownie.
Recipe makes 16 medium-sized brownies.
