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  • Writer's pictureDietitian Gabi Coulthurst

Raw Beetroot Chocolate Brownies

These are a perfect snack on the go at work, after dinner or whenever!!

This delicious slice is: ⭐️ refined sugar free & low sugar

⭐️vegan ⭐️rich in antioxidants ⭐️ high in protein and fibre to fill you up and give you sustainable energy

⭐️ rich in minerals including magnesium, selenium, calcium and zinc ⭐️ super easy to make ⭐️rich in prebiotics for gut health ⭐️delicious


For the cake mixture: 1 cup each raw almonds and raw cashwes 1 1/2 cup frozen raspberries (or berry of choice) 1 cup desiccated or shredded coconut 2 medium beetroots, peeled and grated 1/2 cup cacao powder 1/4 cup org maple syrup OR sweetener of choice 2 tablespoons psyllium husks, ground

For the icing: 1 cup raw cashew nuts 1/2 cup raw cacao powder 1/2 avocado 1/3 cup org maple syrup OR natural sweetener of choice (stevia liquid, erythritol, xylitol) 1 teaspoon fresh lemon juice


For the cake mixture:

  1. All ingredients in a food processor until blended into a smooth dough.

  2. Line a cake tin with baking paper and spread the batter evenly over the bottom. Freeze for about 15 minutes or until firm to the touch.

For the icing:

  1. Gently melt the coconut oil in a small saucepan then allow it to cool.

  2. Blend all icing ingredients in a food processor until forms a smooth mousse

  3. Spoon the icing over the cake and refrigerate or freeze until the icing is set, about 15 minutes. Then slice up and ENJOY!!

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