Chocolate Beetroot Avocado (Print Version)
# Ingredients:
→ Dry Brownie Mixture
01 -
Pinch of salt, optional
02 -
1/4 teaspoon of baking soda
03 -
1/4 teaspoon of baking powder
04 -
1 tablespoon (12g) of ground chia seeds or flaxseeds
05 -
1/4 cup (25g) raw cacao powder or cocoa powder
06 -
1 cup (160g) coconut sugar
07 -
1 2/3 cup (210g) plain all-purpose flour, wholemeal, or even spelt flour
→ Wet Brownie Mixture
08 -
1 teaspoon vanilla essence, optional
09 -
3 tablespoons (45g) plant-based milk
10 -
1/4 cup (65g) mild-flavored oil
11 -
3/4 cup (165g) vegan chocolate that's already melted
12 -
1 cup (200g) beet puree, which is about one average-sized beet
→ Avocado Topping
13 -
1 medium avocado with its seed and skin removed
14 -
4 soft medjool dates after removing the pits
15 -
1/4 cup (25g) cocoa powder or raw cacao powder
16 -
1-4 tablespoons of maple syrup, however sweet you prefer it
# Instructions:
01 -
Turn on the oven and set it to 180°C (350°F). Use some baking paper to line a square pan that's either 20cm or 23cm (8 or 9 inches) wide.
02 -
In a medium bowl, throw in all the dry items and give them a mix until there aren't any lumps. Next, toss in the wet mixture and stir everything together until smooth. It'll be a pretty thick batter overall.
03 -
Spoon or pour that brownie mix into the pan you've prepared. Smooth out the top using a spatula or a spoon until it's even.
04 -
Pop the pan into the oven for somewhere between 15 and 20 minutes. Go shorter if you love gooey brownies, but keep it longer if you prefer more crunch. They're done when the surface is dry, and a skewer comes out with a few crumbs sticking to it.
05 -
Let those brownies sit in the pan as they cool all the way down. They'll firm up a bit more while they rest.
06 -
Throw all the frosting parts into a processor and blend until velvety and lump-free. Tweak the sweetener or cocoa to suit what you like best.
07 -
Once they're totally cooled off, spread your avocado topping across the top. Slice into squares or portions with a good sharp knife.
# Notes:
01 -
Keep plain brownies in a sealed box at room temperature for a couple of days.
02 -
Frosted ones should go into the fridge where they'll last up to 5 days, or you can freeze them and keep them fresh for a month or so.