Gluten-free Chocolate Brownies

Gluten-free Chocolate Brownies

My children won't eat beetroots on their own, but disguised in a chocolate brownie, it's a big hit in our house! This also happens to be gluten-free as there's no flour in this recipe at all.

The result is super gooey and fudgy chocolate brownies. I've tried this recipe with black beans, courgettes, avocado, pumpkin and sweet potato - it all works, so just choose your favourite vegetable.

Icon_cookingtime_grey Created with Sketch. 35 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 9
Gluten-free Chocolate Brownies

Ingredients

  • 125gm raw beetroot - peeled, roughly chopped
  • 4 large organic eggs
  • 7 tbsp cacao powder
  • 4 tbsp honey
  • 4 tbsp coconut oil
  • 180g Medjool dates
  • 100g 85% dark chocolate

How to make

  • Blend all the ingredients except the chocolate in a food processor to make a smooth batter.
  • Break the chocolate into small chunks, fold half into the mix.
  • Pour this mix into a pre-greased baking tray ( I used a 20 x 20cm tray) and top with the rest of the chocolate chunks. You could also add nuts too to top - I've tried this with pecans & cashews.
  • Bake in a pre-heated oven at 200 degrees celsius for 20 minutes.
  • Cool and cut into squares, and enjoy with a nice cup of tea!

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