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Beetroot Brownie
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4 from 1 vote

Paleo Beetroot Chocolate Brownie with Raspberry

Prep Time25 mins
Cook Time25 mins
Cooling1 hr 30 mins
Total Time2 hrs 20 mins

Ingredients

Beetroot Chocolate Brownie

  • 140 gram beetroot 1 big or 2 small, cooked
  • 140 gram almond butter
  • 2 large eggs
  • 4 tbsp honey
  • 1 tsp vanilla extract I prefer Bourbon vanilla
  • 60 gram blanched almond flour
  • 2 tbsp cocoa powder
  • 2 tbsp tapioca flour
  • 1 tsp baking soda
  • 4 tbsp chocolate chips
  • 2 pinches salt

Raspberry toping

  • 300 gram raspberry for sauce
  • 300 gram raspberry or berries mix to decorate
  • 1 tbsp honey
  • ½ tsp cinnamon
  • 1 pinch salt
  • 1 tbsp gelatin powder
  • 3 tbsp water
  • 1 tbsp raspberry jam paleo

Instructions

  • Instructions
  • Preheat the oven to 175°C.
  • Line a 23 x 23 cm square cake pan with parchment paper.
  • Blend cooked beetroot with immersion blender until is creamy then put it into a mixing bowl.
  • Add almond butter, eggs, honey, vanilla extract to creamy beetroot and mix it with electric hand mixer.
  • Measure almond flour, cocoa powder, tapioca flour, baking soda, salt and chocolate chips into and other bowl and whisk them.
  • Add flour mix into the beetroot mixture and stir well.
  • Pour the batter into the cake pan and bake it for 20-25 minutes, until toothpick comes out clean after it's inserted in the cake.
  • Let the cake cool.
  • While cake is cooling, make the raspberry sauce.
  • Put raspberry into a saucepan with 1 tbsp honey, cinnamon, salt and cook it for 6-8 minutes, until is creamy.
  • Pass raspberry sauce through a fine sieve and put it back to the saucepan.
  • Add 3 tbsp water to 1 tbsp gelatin powder to small bowl and mix it quickly then add to raspberry sauce and stir it on low temperature on the stove for 2 minutes, until gelatin powder completely melted.
  • Let the sauce cool for 15 minutes.
  • Spread the top of the cold cake with paleo raspberry jam very thinly, this prevents the cake from absorbing the raspberry sauce.
  • Then pour the raspberry sauce over on top of the cold cake.
  • Decorate your cake with fresh raspberry or berries mix.
  • Put it into the fridge for minimum 1,5 hour before serving.
  • Cut 6 x 6 cm cubes with a very sharp knife and serve.