Chocolate Beetroot Brownies

Trick someone into getting one of their five a day with these brownies – they’ll never guess the secret ingredient. These keep great if stored in the fridge for up to 6 days. Also they are amazing if heated up for 1 minutes with a little coconut yogurt.

Paleo, Gluten free

Serves 12 brownies

Cooks in Minutes


  • 250g beetroot peeled and cut into cubes
  • 4 eggs
  • 80g raw honey or maple
  • 2 tbsp raw cacao powder
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • Pinch of sea salt
  • 130g ground almonds
  • 200g dark chocolate (at least 70% cocoa solids), broken into pieces, plus a few extra squares for serving
  • 70g coconut oil
  • 50g chopped toasted hazelnuts


  1. Preheat the oven to 180°C. Line a 8″ square brownie tray with non-stick baking paper.
  2. Put the beetroot, eggs, honey, cacao powder, baking powder, vanilla and a pinch of salt into a blender and blitz until smooth and creamy. Add the ground almonds and briefly blend again just to combine.
  3. Melt the chocolate and oil in a small saucepan over a low heat. Add to the batter. along with the hazelnuts and mix until thoroughly combined.
  4. Bake for 35–40 minutes. When you insert a skewer into the centre and it comes out clean, you’re good to go.
  5. Remove from the oven and immediately put a few extra squares of chocolate on top. Let them melt from the heat and sprinkle some chopped toasted hazelnuts on top too if you like. Set aside to cool on a wire rack for at least 10 minutes before lifting the brownies out of the tin, pulling the paper away and cutting into squares