Beetroot Vegan Brownies with Almond Butter

Ingredients

• For the Almond Butter:
• 1 cup raw almonds
• 1 teaspoon vanilla bean paste
• 3 tablespoons rice syrup
• For the Brownies:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons cacao powder
• pinch of salt
• 3/4 cup olive oil
• 1/2 cup brown sugar
• 1 teaspoon vanilla bean
• 1/4 cup lemon juice
• 300 ml hot water
• 2 medium cooked beetroots, peeled and grated
• 100 g dark dairy-free chocolate, grated
• additional grated chocolate, for serving (optional)

Method

1. Make the almond butter. Place almonds into a high-speed blender and pulse until creamy for 25 minutes, scrapping down the sides as you go if needed. Once you reach the desired creamy consistency, add in vanilla and rice syrup, pulse for another 30 seconds. Set aside.
2. Make the cake. Preheat oven to 180°C and line an 8x8 square baking dish with parchment paper. In a mixing bowl sift flour and baking powder together, add in cacao powder and salt, mix until combined, set aside.
3. In a separate bowl whisk oil and sugar together. Add in vanilla, lemon juice and hot water. Whisk until sugar has dissolved. Add in beetroots and chocolate, mix until combined. Add in dry ingredients and mix until just combined. Spoon the batter into the prepared baking dish and smooth the top. Bake for 45-50 minutes or until a toothpick comes out clean. Serve drizzled with almond butter and grated chocolate. Enjoy!

Nutrition Facts