Very nice brownies with some healthy vegetables. You can use fresh or pre-cooked beetroot as well. Red beetroot is available the whole year here because you have summer and winter beetroot. In the way of this recipe you can make the brownies the whole year out of your pantry.
The chocolate I used was very bitter. You can taste the batter and adjust the amount of dates to the chocolate based on your taste and the bitterness of the chocolate. You can use only chocolate or cacao powder as well if you want to cook based on your budget or what you have in your pantry. If you ask me it is nice to have at least a little bit of real chocolate if you have the time to melt it.
For the milk you can use the home-made oat milk or other milk as well. For this recipe it does not matter much. I used soy milk because I have many packages (from organic soy beans grown in Europe :)) which I could get my hands on for not much money from an app which sells remaining foods.
You can make coffee from the date kernels. I have never done that before (seen on YouTube) but I’m going to try that this time.
Extra supplies needed: a brownie tray or another baking tray which fits your brownies and a food processor
For 8-10 brownies:
– 340g red beetroot from a jar
– 200g spelt flour
– 30g medjoul dates
– 40g dark chocolate (90%)
– 2 tablespoons cacao powder
– 25g plant-based butter
– 50ml soy milk
– 75g walnuts
Preheat the oven to 190°C/374°F. Put a baking sheet in your brownie tray.
Melt the chocolate au bain-marie. Remove the kernels from the dates. Cut the walnuts somewhat smaller.
Put the spelt flour, dates, cacao powder, butter and soy milk in the food processor and mix into a batter. Whisk the melted chocolate through the batter. Then add the walnuts.
Put the brownie batter into the tray and bake the brownies for 30 minutes.
