I’ve partnered with one of my favorite chocolate makers Elements Truffles to share this Beet Brownie recipe.
Quick story before I go into the recipe for these Beet Brownies. My BFF and I constantly send care packages to each other and 80% of the time there will be bars of chocolate in those boxes. I wouldn’t specifically ask for which bars for her to send, but I would always be giddy with excitement every time I would see an Elements Truffles bar in my box.
Fast forward to the Fancy Food Show that was just on in San Francisco and I was lucky enough to connect with the team at Elements Truffles in person. They are so lovely and I wanted to celebrate finally making a personal connection with them by making these brownies.
Beet Brownies
It’s a smaller serving than normal and the flavors in the beet brownies mirror the flavors in one of my favorite bars of chocolate – beets and raspberry.
These beet brownies are very moreish and decadent and requires a glass of milk when eating them. You would never know that they are grain and gluten free.
Beet Brownies with Raspberry Chocolate Topping
Heart healthy beet brownies that are grain and gluten free.
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Course: Dessert
Cuisine: American
Servings: 4 People
- 1/2 Cup Almond Flour
- 1/4 Cup Beet Powder
- 1/4 Cup Raw Cacao Powder
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Pink Himalayan Salt
- 1/3 Cup Almond Butter
- 1/4 Cup Melted Vanilla Ghee
- 1/4 Cup Date Syrup
- 1 Teaspoon Vanilla Paste
- 1 Tablespoon Nut Milk (almond or cashew)
- 1 Egg
- 1 Bar Elements Truffles Raspberry Bar with Beetroot Infusion
- Freeze Dried Raspberry
Special Equipment
- Loaf Tin
- Parchment Paper
- Coconut Spray
- Whisk
- Rubber Spatula
Pre-heat oven to 325 degrees and spray loaf tin with coconut spray and line with parchment paper.
In a large bowl place the almond flour, beet powder, cacao powder, baking powder and salt. Whisk until fully blended – set aside.
In a separate bowl place the almond butter, melted ghee, egg, date syrup, vanilla paste and nut milk. Whisk until fully blended.
Pour in the dry ingredients into the wet ingredient bowl and mix well with a spatula.
Scoop the batter out of the bowl into the lined loaf tin. Spread out evenly and bake for 15 minutes.
Turn off the oven and take out the brownies and top with the chocolate bar. Place back into the oven to melt the chocolate (MAKE SURE IT’S OFF BEFORE YOU DO THIS). Take out after 2 minutes and then top with some freeze dried raspberry crumbs.
Cool in the tin for 10 minutes to set and then take out and fully cool the brownies on a wire rack. Cut into 8 small pieces or 4 gigantic pieces. Enjoy!