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Cocoa Beetroot Brownies
Cocoa Beetroot Brownies

Cocoa Beetroot Brownies
Delicious and healthy brownies made with beetroot and cocoa, perfect for a vegetarian diet.
Cocoa Beetroot Brownies
Ingredients:
1
Servings
  • 55
    g
     Cooked beetroot
  • 25
    g
     Banana
  • 32.5
    g
     Dark chocolate
  • 12.5
    g
     Grated coconut
  • 12.5
    g
     Almond puree
  • 22.5
    g
     Coconut yogurt
  • 12.5
    ml
     Almond milk
  • 12.5
    g
     Coconut flour
  • 12.5
    g
     Lupin flour
  • 10
    g
     Coconut sugar
  • 2.5
    g
     Baking powder
  • 0.5
    g
     Salt
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cocoa Beetroot Brownies
Instructions:
  1. Preheat the oven to 180°C.
  2. In a bowl, combine the cooked beetroot and banana, then blend for 15 seconds at speed 4. Scrape the sides and blend again for 10 seconds at speed 5.
  3. Add the almond puree and blend for another 10 seconds at speed 4. Scrape the sides.
  4. Mix in the grated coconut, flours, coconut sugar, coconut yogurt, baking powder, almond milk, and salt for 15 seconds at speed 4.
  5. In a small bowl, melt the dark chocolate with a little water.
  6. Pour the melted chocolate into the mixture and blend for 15 seconds at speed 4.
  7. Add the chocolate chips and mix for 10 seconds in reverse at speed 1.5.
  8. Grease small molds and pour the mixture into them. Sprinkle with grated coconut.
  9. Bake for about 20-25 minutes, until a knife inserted comes out slightly sticky.
  10. Store in an airtight container at room temperature or in the fridge.
Nutrition Per Serving 211 g Per 100g
Energy 529 kcal 251 kcal
Protein 14.3 g 6.8 g
Fibre 14.6 g 6.9 g
Salt 0 g 0.0 g
Sugar 25.4 g 12.1 g
Carbohydrates 54.6 g 25.9 g
Fat 30.3 g 14.4 g
Environmental Per Serving 211 g Per 100g
CO2 1.1 kg 0.5 kg
Water 0.6 l 0.3 l
  • 55
    g
     Cooked beetroot
  • 25
    g
     Banana
  • 32.5
    g
     Dark chocolate
  • 12.5
    g
     Grated coconut
  • 12.5
    g
     Almond puree
  • 22.5
    g
     Coconut yogurt
  • 12.5
    ml
     Almond milk
  • 12.5
    g
     Coconut flour
  • 12.5
    g
     Lupin flour
  • 10
    g
     Coconut sugar
  • 2.5
    g
     Baking powder
  • 0.5
    g
     Salt
1
Servings
0

Preheat the oven to 180°C.

In a bowl, combine the cooked beetroot and banana, then blend for 15 seconds at speed 4. Scrape the sides and blend again for 10 seconds at speed 5.

Add the almond puree and blend for another 10 seconds at speed 4. Scrape the sides.

Mix in the grated coconut, flours, coconut sugar, coconut yogurt, baking powder, almond milk, and salt for 15 seconds at speed 4.

In a small bowl, melt the dark chocolate with a little water.

Pour the melted chocolate into the mixture and blend for 15 seconds at speed 4.

Add the chocolate chips and mix for 10 seconds in reverse at speed 1.5.

Grease small molds and pour the mixture into them. Sprinkle with grated coconut.

Bake for about 20-25 minutes, until a knife inserted comes out slightly sticky.

Store in an airtight container at room temperature or in the fridge.

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