Beetroot Brownies

Gluten-free, dairy-free and positively delicious, these brownies set a new benchmark in healthy hedonism. Perfectly crisp on top with a fiercely chocolate flavour and super fudgy centre. You would never know you’re eating a popular root vegetable.

Prep: 45 mins | Cook: 25-30 mins | Serves: 12

Guaranteed to satisfy the most intense chocolate cravings, you’ll be pleased to know these chocolate and beetroot brownies have about half the calories of regular brownies. And with wholesome, feel-good ingredients, there’s no need to feel guilty packing them in the kid’s lunchboxes or indulging yourself.

The beetroot imparts an earthy sweetness while also boasting an impressive nutritional profile. Not only are these root vegetables low in calories, but they’re also loaded with valuable vitamins and minerals, especially manganese. Manganese is important for preserving bone mineral density and preventing osteoporosis in women.  

Native to Morocco, Medjool dates add natural sweetness and enrich these brownies with fibre for healthy digestion. What’s more, cacao is naturally rich in tryptophan, a precursor to our body’s natural happiness-inducing chemicals serotonin, dopamine and oxytocin. So next time you’re feeling “beet” make a batch of these blissful brownies to boost your mood! 

Tip: Unless you want to stain your hands purple, put on a pair of biodegradable gloves.


  • 250g of whole rare beetroots (2-3 medium beets)
  • 6 Medjool dates, pitted
  • 125g Almo Crème
  • 1 cup (100g) almond meal
  • 1/2 cup (60g) organic cacao powder
  • 1/4 cup (60ml) maple syrup
  • 1/4 cup (60ml) of Almo Milk
  • 1/4 cup (60ml) coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp gluten-free baking powder
  • 1/2 tsp bicarbonate soda
  • Sprinkle of sea salt


  1. Peel and cut two-thirds of the beetroot into chunks. Place in a small saucepan and bring to the boil, simmering for 25-30 minutes, until tender. Meanwhile, soak dates in boiling water for 15 minutes, or until soft. While you wait, preheat the oven to 190 °C and lightly grease and line a baking tray (25 x 16 x 3cm) with baking paper.
  2. Using a food processor, blend the cooked beetroot and softened dates until smooth. Add Almo Crème, cacao powder, coconut oil and maple syrup. Blend to combine. Once thoroughly mixed, add almond meal, baking powder, bicarbonate of soda, vanilla, salt and Almo Milk. Blend, once more to combine. 
  3. Pour the mixture in the prepared baking tray. Using a vegetable peeler or mandoline, thinly slice the remaining beetroot. Place beetroot slices on the top of the batter and bake for 25-30 minutes, until just firm. Enjoy warm with your favourite vegan ice cream and refrigerate leftovers in an airtight container for up to 1 week or freeze for 3 months.