Red velvet vegan chocolate brownies recipe
Love chocolate brownies? Then give these beetroot-based ones a go. The beetroot is blended with dates and cocoa to provide sweetness and a fondant, velvety consistency, with virtually no beetroot taste. What’s not to like?
Love it or hate it, there’s significant evidence that regular consumption of beetroot can boost your athletic performance. If you’re not a huge fan, try them in these melt-in-the-mouth red velvet vegan chocolate brownies.
Prep: 10mins
Cook: 25-30mins
Makes: 20cm diameter cake
Ingredients: 220g cooked beetroot, chopped • 120g pressed dates, pitted • 2 tbsps (max) boiling water • 1 tbsp maple syrup • A few drops vanilla essence • ½ tsp cinnamon • 50g vegan chocolate chips • 50g cocoa powder • 25g plain flour • 1 tsp bicarbonate of soda • Pinch salt
Method
1. Heat oven to 180°C/gas mark 4 and grease a 20cm loose-bottom1 litre loaf tin. Warm the dates in the microwave for 20secs max. Place in a blender with the beetroot and maple syrup and blend to a purée. You may need to add boiling water to help the mixture blend, but not too much.
2. Add the vanilla essence, cinnamon and chocolate chips. In a bowl, combine the flour, cocoa, bicarbonate of soda and salt. Gently fold the dry ingredients into the wet ingredients.
3. Spoon mixture into the cake tin and bake for 25-30mins. Cool completely, in the tin, on a wire rack.
Nutritionist and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009, and now has a website (gofasterfood.com), several books and a new range of Go Bites – all-natural energy balls.
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