Choc Beet Hot Cross Brownies

Why not combine the richness of chocolate with the aromatic spice of hot cross buns to make the most of Easter in just one recipe? I am always looking for ways to sneak extra nourishment and goodness into sweets and treats. Both beetroot and raw cacao are nutrient powerhouses. Beetroot’s rich colour is an indication of its high level of nutrients. The betalin pigments in beetroots support your body's detoxification process. Raw cacao contains up to four times the antioxidants of traditional cocoa powder, and has the highest antioxidant value of all the natural foods in the world. These brownies are deliciously decadent, rich, lightly spiced and bursting with goodness, while also giving you a real sense of indulgence and celebration. Not to mention, these brownies are quick and easy to make and will suit all guests at your Easter celebrations, as they are free of gluten, dairy, nuts and refined sugar. You can make these vegan by replacing the eggs with chia or flax eggs.  

Makes 12 brownies

Brownies:

½ cup extra virgin olive oil

¼ cup raw honey (heaped)

1 tsp. vanilla

3 free-range eggs

1 cup roasted beetroot

¼ cup quinoa flour

½ cup brown rice flour

½ cup raw cacao

¾ tsp. cinnamon

¼ tsp.  allspice

Pinch Himalayan rock salt

Topping:

100g 70% cocoa dark chocolate

¼ cup tapioca flour/arrowroot

1 tsp. raw honey

1 tsp. water

1. Preheat the oven to 180 degrees celcius and grease 12 holes of a muffin pan and line the bottoms with baking paper.

2. Place the olive oil, honey, vanilla, eggs and roasted beetroot into a blender or food processor and blend until smooth.

3. Meanwhile, place the quinoa flour and brown rice flour into a large mixing bowl with the raw cacao and salt. Stir to combine.

4. Pour in the blended beetroot mixture into the dry mixture and fold until just combined.

5. Pour the mixture into the muffin holes and place into the oven to bake for 10-15 minutes. 10 minutes will leave you with a fudgy brownie, and 15 minutes will leave you with more of a muffin texture. Remove from the oven and allow to cool in the tin for 15 minutes before moving to a wire rack.

6. Once cooled, break the dark chocolate up and place it in a heatproof bowl sitting on top of a small saucepan of simmering water. Ensure the water does not touch the bowl. Stir until just melted. Remove from the heat.

7. Immediately dip the top of each brownie into the dark chocolate and set aside on a wire rack to cool and set for 15 minutes.

8. Meanwhile, mix together the tapioca flour, honey and water and pour into a piping bag (or a snap lock bag and snip off the bottom corner) and squeeze onto the brownies to form crosses. Eat immediately or store in the refrigerator for the chocolate to set. Happy Easter! Enjoy!