Chocolate & Beetroot Brownie
Brownie layer
2 ripe Bananas
1 1/2 cup rolled oats
16 fresh pitted dates
2 medium sized cooked beets
1/2 cup cacao powder
2 tbsp chia seeds
1/4 cup Rosehip tisane
2 teaspoons Rosewater
2 tbsp melted coconut oil
50g chocolate for melting (raw or vegan if available)
Filling layer
1 cup raspberries
1/2 cup blueberries
1 1/2 large beetroot (cooked)
1/3 Almond milk
4-6 dried rosebuds
1/3 Chia seeds
2 tbsp melted coconut oil
Steps
1. Start with the brownie. Brew rosehip tea or dried roses. Whatever you prefer
2. Mix all ingredients to the brownie except for the melted chocolate that you will add once the rest is mixed.
Tip:
If you end up with a batter that’s too runny — it should be thick and almost crumbly — add more chia seeds and rolled oats.
3. Spread half of the mixture on a tray with baking paper. Set aside in the freezer for about 1 hour until hardened.
4. For the vibrant and lovely filling start with the almond milk and chia seeds. Heat the milk and add the dried roses and let cool. Remove the dried roses and add chia seeds. Set aside.
5. Add all ingredients to blender and mix well.
6. Pour half the mixture on top of the brownie and put back in freezer.
Add the last layer of brownie after another hour and then straight away the berry/beetroot filling.
Store in freezer until time to serve, then let thaw for about 20 minutes. ENJOY!
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