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!
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
200g dark Choc
100g coconut sugar
1x 400g tin of chickpeas (just use the chickpea water - aquafaba)
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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