Have you ever seen a more beautiful brownie?! Our chocolate beet brownies are drizzled with white chocolate and gooey as anything – we fully recommend serving it with a generous scoop of raspberry ice cream.
250g cooked beetroot
250g dark chocolate, melted
100g dairy-free butter (or regular), melted
100g Mornflake Scottish Jumbo Oats
30g cacao powder
Water from 1 x 400g tin chickpeas (aka aquafaba)
1 tsp baking powder
A handful of chopped walnuts
100g white chocolate, melted mixed with1 tsp beetroot juice
Raspberry ice cream (optional)
Pre heat the oven to 180c and line a 9×9 square tin with parchment paper.
Put the oats into a food processor, and blend until a fine flour forms.
Add in the remaining ingredients (apart from the walnuts) and blend until you have a smooth batter.
Pour the batter into the lined tray, and spread evenly across the tin.
Sprinkle the chopped walnuts over the top, then place in the oven to bake for 25-30 minutes.
Once the brownies are baked, remove from the oven and set aside to cool.
Slice into 9 pieces and drizzle over the pink white chocolate.
Serve with additional walnuts and raspberry ice cream (optional).