Red Velvet Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 200 grams of raw beetroot
  • ½ cup melted coconut oil
  • ½ cup honey
  • 2 large eggs
  • ½ cup raw cacao powder 1 teaspoon baking soda
  • 2 tablespoons coconut flour Pinch of salt
  • Sugar Free Chocolate Frosting
  • 10 medjool dates, pitted
  • 2 tablespoons of raw cacao powder
  • 2 tablespoons of coconut oil
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  1. Preheat the oven to 180 degrees Celsius and line a 28cm x 18cm baking dish with baking paper.
  2. Peel the beetroot and cut into 4–6 pieces. Place in the food processor and finely chop, or you can grate with a box grater.
  3. Add the coconut oil, honey, eggs and salt; combine the ingredients. Add the cacao, bi-carb soda and coconut flour; mix until combined.
  4. Pour the mixture into the baking dish and place in the oven for 25 minutes or until a skewer comes out clean.
  5. Let the brownie cool and cut into bite size squares, or use a round cookie cutter to make round brownies and top with chocolate frosting and raspberries for something a bit more fancy.
  6. Sugar Free Chocolate Frosting
  7. Cover the dates with hot water for 10 minutes to soften them.
  8. Drain the water then place the dates, cacao, coconut oil, vanilla and salt into the food processor and blitz.
  9. You will have to stop the processor and scrape down the sides several times.
  10. Continue to process until you have the consistency of frosting. T
  11. his may take some time depending on your food processor.
  12. Layer on top of the brownie and top with your favorite fruit or berries.
Recipe by Real Food Pledge at