Chocolate Beetroot Brownie

Recipe by Jody Vassallo


  • 250 grams cooked beetroot, grated
  • 1 cup almond butter, at room temperature
  • 2 eggs, lightly beaten
  • 1 cup almond meal
  • 3 tablespoons Cacao powder
  • 2 tablespoons Beetroot powder
  • 3 tablespoons coconut sugar
  • 1 teaspoon bicarbonate soda
  • 125 grams dark chocolate, chopped
Chocolate Beetroot Brownie


1. Preheat oven to 180 C. Line a 20cm square cake tin with baking paper.

2. Put the beetroot, nut butter, eggs, almond meal, cacao, beetroot powder, sugar, bicarbonate soda and chocolate into a bowl and mix to combine.

3. Pour the mixture into the prepared tin and bake for 40 minutes or until a set, the mixture may still be a little gooey when you insert a skewer into the centre.

4. Remove from the oven, cool in the tin.