Mouth-watering soft gooey fudgy Beetroot Chocolate Brownies packed with bitter cacao, creamy almonds and millet.
Bite into something schmaltzy. And, relax.
This dish will burst your belief that vegan food could be super yummy.
- When you’ve got Uncle Joe over for super and great childhood memories resurface as you celebrate good times together
- When the kiddies have come back from vigorous activity and a treat that’ll have them smiling at your cheek to cheek is what’s needed
- When it’s the Solstice you need to mark your longest day with fellow luminaries
Beetroot Chocolate Brownies were inspired when attending a farmer’s market in Marylebone and picking up a freshly harvested bunch of beetroot. The smell of baked cakes wafted through the air and the notion of making Beetroot Chocolate Brownies came about.
Brownies are a fudgy cakey chocolate baked confection.
Beetroot Chocolate Brownies are vegan and gluten-free.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 250g beetroot
- 100g almonds, blanched ground
- 75g millet
- 100g raw unrefined cane sugar
- 50g cacao powder
- 50ml olive oil
- 40ml filtered water
- ½ lemon, juice
- Pinch of salt
- Pre-heat oven to 180 degrees Celsius or if you have a convention fan, to 160 degrees Celsius.
- Line a cake tin with olive oil or a 12 mini cake tray.
- Peel the beetroot.
- In a food processor, blend the beetroot flesh with oil. Place in a large mixing bowl.
- In a high-food processor grind the almonds, millet, sugar and salt. Transfer to the mixing bowl and swirl in with a spatula.
- Tip out about 3 tablespoons of red dough into a separate bowl. Add in the cacao powder to the main mixing bowl. Mix well and pour into the baking tray.
- Swirl in the red dough in to the baking tray.
- Bake in the oven for 25 minutes.
- Remove from the oven and allow to chill.