Choccie Beetroot Brownies

Putting my coconut flour to good use with these delicious brownies.

Once again, I’m keeping these nut-free (with school lunches in mind) but you can go ahead and add some nuts in there for some crunch (I bet walnuts or even pecans would work perfectly).

Don’t shy away from this recipe because the thought of beets in a dessert doesn’t do it for you! Adding the beetroot is more about contributing to the moisture rather than to the flavour, so don’t panic .. the brownies won’t taste as weird as they sound. (Think carrot cake for example … same thing really)

Plus, with all the benefits beetroot brings to the table, if your little ones take to them then you’re laughing!

Choccie Beetroot Brownies

Print Recipe
Serves: Makes 12 Cooking Time: 45 minutes


  • 2 beetroots (cooked)
  • 1/4 cup almond milk
  • 3 organic eggs
  • 1/3 cup maple syrup
  • 1/2 tablespoon vanilla essence
  • 1/3 cup melted coconut oil
  • 1/2 cup raw organic coconut flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • grind of pink himalayan salt
  • 1/2 cup cocoa powder
  • 2 handfuls dark choc chips



Place the 2 beetroots in the food processor and blend


Add all the wet ingredients and blend on a slow setting until smooth


In a separate mixing bowl combine all the dry ingredients and mix well


Add the wet ingredients to the dry ingredients and mix properly


Line a rectangular shallow dish with baking paper and pour in the mixture


Cook in a pre-heated oven for about 25 to 30 minutes at 180 degrees


Allow to cool before cutting into individual brownie pieces

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