Paleo Beetroot Chocolate Brownie


Paleo Beetroot Chocolate Brownie

This gluten-free beetroot chocolate brownie is perfect for afternoon tea or served warm for dessert. The beetroot adds an earthy taste to this rich moist brownie. I use a whole large organic sized beetroot, leave the skin on, just be sure to scrub it well before grating. My son and his friends absolutely love this brownie, I am sure you and your family will too.

Top with coconut yogurt spiced with ginger, vanilla and cinnamon.

Store this brownie in an airtight container in the fridge up to 5 days. You can also freeze it for a 1 month,  just pull it out 30 minutes before serving so it can thaw a little.


Paleo Beetroot Chocolate Brownie
Prep time
Cook time
Total time
Serves: 10
  • 1 whole large beetroot, grated
  • 1 cup of almond butter
  • 2 eggs
  • 1 vanilla bean, seeds scraped
  • ¼ cup of raw cacao powder
  • ¾ cup of Rice malt syrup
  • 1 teaspoon of baking soda
  • ¾ cup of dark chocolate chips
  • For the coconut yogurt Topping
  • 150gm of coconut yogurt
  • ¼ of vanilla bean scraped
  • ⅛ of teaspoon of ground ginger
  • ¼ of teaspoon of ground cinnamon
  • 1 tablespoon of rice malt syrup
  1. Preheat the oven to 180 degrees
  2. Line a 8X8 tin with baking paper
  3. Place the almond butter and eggs in large bowl and beat with a stand mixer or hand mixer, until nice and creamy.
  4. Add the beetroot, cacao powder, rice malt syrup and baking soda mix until until well combined
  5. Fold in the chocolate chips.
  6. Pour into the prepared baking tray.
  7. Place in the oven to bake for 45mins - 1 hour or when a skewer comes out clean.
  9. Place the coconut yogurt, vanilla bean seeds, cinnamon and ginger and rice malt syrup in a bowl and whisk until the ingredients are smooth and creamy.
  10. Once the brownies are cooked let it cool completely in the tray ( about an hour).
  11. Slice the brownies into squares
  12. To serve
  13. Divide the brownie ins serving plates
  14. Top with a large dollop of spiced coconut yogurt
Refrigerate. Suitable to freeze for up to one month.

3-4 days

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