Preheat the oven to 180 degrees C and grease and line a 9x9in baking tin.
Mix together the oat flour, ground almonds/almond flour, cacao/cocoa powder, flaxseeds, and cinnamon in a large bowl.
Place the beetroot, honey/maple syrup, eggs, vanilla and almond milk in a blender and whizz up until smooth.
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.
Gently heat the coconut oil, nut butter and maple syrup to melt then whisk in the cacao/cocoa powder until smooth.
Pour this over the brownies then place in the fridge for at least 2 hours to allow the chocolate to set.
Cut into 9-12 squares then place on a wire rack.
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!