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Beetroot Brownies - The Plant Powered Show

Beetroot Brownies

Try these deliciously rich beet brownies by co-founder of Plushi, Carin Brink
Total Time 15 minutes
Course Dessert
Servings 20 large pieces

Ingredients
  

  • 600 g Beetroot
  • 700 g Dates
  • 120 g Simple Truth 100% Roasted Smooth Peanut Butter
  • 300 ml Simple Truth Unsweetened Soya Milk
  • 720 g Cashew Nuts
  • 200 g Cocoa
  • 2 g NOMU Hand-harvested sea salt
  • 3 tsp Baking Powder
  • 2 cups NOMU Organic Dark Baking Chocolate

Instructions
 

  • Boil beetroot for at least 20 min.
  • Preheat the oven to 180°C.
  • Soak the dates in boiling water for 10 min
  • Blend the beetroot in a powerful blender until smooth. Add some of the soy milk in to help blend.
  • Blend the dates in the blender until they turn into a paste. Add some of the soy milk in to help blend.
  • Add the date paste, peanut butter, and soy milk into the large blender with the beetroots.
  • Blend the cashews in the blender until smooth, then add into the large blender.
  • Transfer the blended ingredients into a large bowl. Mix everything together until a consistent batter is formed. Add cocoa, salt, and baking powder. Mix well.
  • Fold in the ¾ of the chocolate chunks.
  • Line a baking tray with parchment paper and empty the brownie batter.
  • Bake for 15 min.
  • Once done baking, sprinkle dark chocolate pieces all over the top of the brownies and allow them to melt.
Keywords beetroot brownie, Carin Brink, chocolate brownie, Good Life Show, Healthy brownie recipe, Healthy dessert, plant based recipe, plant-based dessert, Plushi, THE PLANT POWERED SHOW, vegan, vegan brownie, Vegan dessert

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