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Double Chocolate Beet Brownies

A delicious decadent fudgey brownie topped off with an epic easy to make chocolate mousse, beetroot is the sweetest of all veg so adds a wonderful earthiness, depth of flavour and makes them a little bit healthier. The video is slightly different than the written recipe as we have upgraded the recipe to give you an even more decadent chocolate mousse made with aquafaba!

Takes 50 mins (plus cooling time)

Serves 12-16

Double Choc Beet Brownies

100g Almond flour

100g white flour

200g coconut oil

200ml Maple syrup

60g Cacao powder

1 tbsp Vanilla extract

200g Beetroot cooked and chopped roughly

1 tbsp baking powder


Preheat oven to 180 degrees

Blend beetroot, maple syrup and vanilla till super smooth. In a saucepan melt the coconut oil and add to the beetroot and maple syrup and mix well

In a large bowl sieve and mix dry ingredients (almond flour, white flour, baking powder and cacao powder). Make a well in the middle and add the beetroot, maple and coconut oil mixture and mix well. 

Line a brownie sized baking tray (20cm x 30cm) with baking parchment

Bake at 180 degrees C for 15-18 mins

Take out of the oven and leave cool

While its cooling time to make the chocolate mousse


Choc mousse

200g dark Choc

100g coconut sugar

1x 400g tin of chickpeas (just use the chickpea water - aquafaba)


to decorate

Freeze dried raspberries 


Chocolate mousse: Drain the tin of chickpeas to get the chickpea water. keep the chickpeas for another meal. Pour the chickpea water or aquafaba into a stand mixer with ballon whisk or electric whisk and whisk for 10-15 mins on high speed until there are stiff peaks. Reduce the speed to medium and add the coconut sugar.  Melt the chocolate in a bain marie. Once melted add to the bowl and ensure it all mixes well. Whisk for another 2 mins and pour over the cooled beetroot brownies. 

Put in the fridge for 20 mins to cool and set. 

Decorate with some freeze dried raspberry to make them pop.


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