This recipe is paleo, gluten free, dairy free and grain free. Choose the juiciest dates - preferably medjool or mazafati and make sure the beetroots are well roasted - a knife poked in should come out with no resistance.
THIS RECIPE MAKES THICK AND FUDGY BROWNIES FOR A 30CM X 20CM RECTANGULAR DISH (8INCH X 12INCH)
2 cups almonds (350g)
8 tbs cacao powder (120g)
1/2 tsp baking powder
1/4 tsp salt
2 cups cinnamon roasted beetroot (400g)
2 cups dates (400g)
2 tbsp coconut oil
coconut cream (for garnish)
Peel each beetroot, chop into 4 pieces and sprinkle with cinnamon powder and coconut oil. Roast at 180ºC/350ºF for 20 minutes (or until a knife comes out clean).
While the beetroot is cooking, deseed and chop dates. Then grease or line a baking dish.
Blend all dry ingredients; almonds, cacao powder and baking powder in a food processor until finely ground.
Add wet ingredients; eggs, roasted beetroot, dates and coconut oil. Blend into a batter.
Pour the batter into the baking tray/dish and bake for 10 - 12 minutes at 180ºC/350ºF or until a toothpick inserted comes out clean (a few crumbs on the stick are okay for very fudgy brownies).
Garnish with coconut cream.