Red Velvet Brownie Tart

Who said that a fudgy, chocolatey brownie can't be part of your 5 a day?  Not me!  I love this served slightly warm with a generous dollop of coconut yoghurt.

Makes 1 x 23cm tart

200g beetroot, trimmed and peeled (if not organic)
100g minimum 80% dark chocolate, preferably 100% if you can get it
40g coconut oil
4tbsp BRS
175g cashew butter
40g cacao powder
3/4tsp cinnamon
1/2tsp vanilla seeds
1tsp baking powder
Pinch sea/Himalayan salt
150ml coconut milk
3 eggs
50g chestnut flour, buckwheat flour or ground almonds (each will provide slightly different results)
60g pecans, roughly chopped


- Preheat oven to 180C and line a loose-bottomed flan tin, allowing the paper to come up the sides.

- Finely grate or blitz the beetroot in a food processor.

- Melt the chocolate together with the coconut oil and brown rice syrup in a heatproof bowl over a pan of boiling water.  Stir until liquid.  Add the cashew butter and stir to combine.

- Remove the bowl from the heat and add the cacao powder, cinnamon, vanilla, baking powder and salt - stir to combine, making sure there are no lumps.

- Add the coconut milk, eggs, beetroot and flour.  Mix with a wooden spoon or electric beater until thoroughly combined.

- Pour the batter into the lined tart tin and sprinkle the perimeter with chopped pecans.

- Bake in the oven for 18-20 minutes, or until just set.  Watch the pecans don't catch - I saved mine just in time!