200 grams of raw beetroot
1⁄2 cup melted coconut oil
1⁄2 cup honey
2 large eggs
1⁄2 cup raw cacao powder
1 teaspoon bi carb soda
2 tablespoons coconut flour
Preheat the oven to 180 degrees. Peel the beetroot and cut into 4 -6 pieces. Place in the food processor and finely chop or you can grate with a box grater. Add the coconut oil, honey and eggs, combine the ingredients. Add the cacao, bi-carb soda and coconut flour, mix until combined. Line a baking tin with parchment paper and pour the mixture into the tin. Place in the oven for 25 minutes or until a skewer comes out cleanly. Let the brownie cool and cut into bite size squares or use a round cooking cutter and make round brownies and top with chocolate frosting and raspberries.
Makes 8 large serves or 20 bite size serves
Sugar Free Chocolate Frosting
10 medjool dates2 tablespoons of cacao2 tablespoons of coconut oil 1 teaspoon vanilla essence 1 pinch of salt
Place the pitted dates, cacao, coconut oil, vanilla essence and salt into the food processor and blitz. You will have to stop the processor and scrape down the sides several times. Continue to process until you have the consistency of frosting.
For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.