Looking for the perfect Valentine’s Day treat? These delicious brownies will make your heart skip a ‘beet’ (pun intended). This recipe is overflowing with nutrients, and more importantly oodles of love. Make them for a dessert or a special Valentine’s delivery for your special someone.
- 500g (1lb) whole raw beetroots (approx. 4 large beets)
- 3 eggs
- ½ cup rapadura (or panela) sugar
- 2 tsp vanilla extract
- ¾ cup (75g) raw cacao
- 1 tsp gluten free baking powder
- ½ cup (35g) almond meal
- 50g (1 ½ oz) walnuts, chopped.
- 60ml (2 fl oz) melted coconut oil
- 2 tbsp of beetroot juice (made from raw beetroots above)
- a handful of fresh rose petals (pesticide free) to garnish
- Preheat oven to 180C (350F). Bring the beetroots to the boil in a pan of salted water for 15-20 minutes until tender. Drain and leave beetroots to cool. Peel the outer skin of the beetroots (wear gloves to avoid stained hands). Chop into cubs and blitz in a food processor to a paste. Squeeze the paste through a sieve and collect 2 tbsp. beetroot juice to set aside for the icing (you may have to add 1 tbsp of water to do this). Keep the paste in a bowl.
- With an electric beater, beat the eggs, rapadura sugar and vanilla extract in a mixing bowl until light and fluffy. Fold into the beetroot mixture. Fold in the cacao, baking powder, almond meal and walnuts. Pour into 20X20cm (8in) baking tins and bake for 25 minutes. The brownies should still be slightly gooey in the middle. Allow to cool.
- Make the icing. Mix the melted coconut oil and beetroot juice together. Roughly drizzle onto the brownies. Sprinkle with rose petals.