Beetroot Chocolate Brownies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Beetroot Chocolate Brownies


    For the brownies
  • 100g oat flour
  • 50g ground almonds or almond flour
  • 50g cocoa or cacao powder
  • 2 tablespoons Linwoods Milled Flaxseed, Cocoa & Berries
  • 1 teaspoon cinnamon
  • 250g cooked beetroot
  • 100g honey or maple syrup
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 tablespoons almond milk
    For the chocolate topping
  • 2 tablespoons coconut oil
  • 2 tablespoons smooth almond/cashew butter
  • 4 tablespoons maple syrup
  • 4 tablespoons cocoa or cacao powder
    For the purple drizzle + decoration
  • 30g white chocolate
  • 1 teaspoon coconut oil
  • ½ - 1 teaspoon beetroot powder
  • Freeze-dried raspberries
  • Dried rose petals


  1. Preheat the oven to 180 degrees C and grease and line a 9x9in baking tin.
  2. Mix together the oat flour, ground almonds/almond flour, cacao/cocoa powder, flaxseeds, and cinnamon in a large bowl.
  3. Place the beetroot, honey/maple syrup, eggs, vanilla and almond milk in a blender and whizz up until smooth.
  4. Pour this into the dry ingredients and mix to combine. Spoon into the tin and smooth out evenly then bake for 25-30 minutes until firmed up. Leave to cool in the tin.
  5. Gently heat the coconut oil, nut butter and maple syrup to melt then whisk in the cacao/cocoa powder until smooth.
  6. Pour this over the brownies then place in the fridge for at least 2 hours to allow the chocolate to set.
  7. Cut into 9-12 squares then place on a wire rack.
  8. Gently melt the white chocolate and coconut oil then whisk in the beetroot powder. Drizzle a little over each brownie then leave to set for about 30 minutes. Sprinkle with freeze-dried raspberries and rose petals then enjoy!