These gluten free beauties are super easy to make and are so rich and decadent, you’ll make them again and again.
I’ve made a fair few brownies of all types and these are by far the yummiest of all, whats better is that they are gluten free and refined sugar free too!
Ingredients: (makes 16 small brownies)
4 x free range eggs
120 g raw beetroot, peeled and grated
4 x tablespoons honey
4 x tablespoons coconut oil (or butter if you prefer)
7 x tablespoons cacao powder
180g medjool dates, de-stoned
100g dark chocolate (above 70%) broken into small chunks
Handful walnuts roughly chopped (optional)
Handful sultanas (optional)
Preheat the oven to 200 C. Simply place all the ingredients except the chocolate, nuts and raisins in a food processor and blend until smooth-ish.
Fold in half of the chocolate the nuts and raisins and pour into a greased baking dish. Add the remaining chocolate to the top and bake for 20-30 minutes.
Leave to cool before cutting into slices and removing them from the baking dish.
Enjoy!!
