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5 from 1 vote
Beet Brownies with Raspberry Chocolate Topping
Beet Brownies with Raspberry Chocolate Topping
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Heart healthy beet brownies that are grain and gluten free.

Course: Dessert
Cuisine: American
Servings: 4 People
Author: Rezel Kealoha
  • 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
  1. Pre-heat oven to 325 degrees and spray loaf tin with coconut spray and line with parchment paper.

  2. In a large bowl place the almond flour, beet powder, cacao powder, baking powder and salt.  Whisk until fully blended - set aside.

  3. In a separate bowl place the almond butter, melted ghee, egg, date syrup, vanilla paste and nut milk.  Whisk until fully blended.

  4. Pour in the dry ingredients into the wet ingredient bowl and mix well with a spatula. 

  5. Scoop the batter out of the bowl into the lined loaf tin.  Spread out evenly and bake for 15 minutes. 

  6. 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.

  7. 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!