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
175g cashew butter
40g cacao powder
1/2tsp vanilla seeds
1tsp baking powder
Pinch sea/Himalayan salt
150ml coconut milk
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!