Updated: Feb 28, 2019
You will need:
200g of ripe plantain
200g cooked beets
1 cup cacao powder
4 tbsp coconut milk
2 tbsp coconut oil
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
4 medjool dates (or more if you prefer it sweeter)
1-2 tbsp of beet juice *note this only is needed if your batter needs help moving in the blender
Preheat the oven to 350F.
Peel plantain and slice both the plantain and beets into blender friendly size. Add to the blender.
Place all remaining ingredients into the blender except for the cacao powder.
Blend until well combined. You will need to scape down the sides periodically to ensure evenly mixed.
Once it has reached a smooth consistency, add cacao power and blend ~ 1 minute.
Pour into muffin moulds or greased muffin tray.
Bake for 15-17 minutes, checking halfway with a toothpick to ensure you don't over bake.
Want the recipe for the avocado chocolate icing? Click here!
- Consistency & texture of brownies will vary depending on ripeness of plantains. For optimal results, choose a plantain that is VERY ripe (soft, yellow & black)
- You can steam your own beets, but ensure they are very soft prior to baking with. I have used this brand before and they work great - https://www.instacart.com/whole-foods/products/16718665-love-beets-organic-cooked-beets-8-8-oz
- The blender I used is a Vitamix, so i would suggest using a high powdered blender or food processor to ensure the right consistency.
- Cooking time will vary with ovens, so ensure you check your brownies to avoid over baking