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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
4 medium Beetroot
20 Pitted Dates
1 tsp Vanilla Essence
3 tbsp Agave Syrup
200g Dark Chocolate
200g Unsalted Butter
80g Buckwheat Flour
1 tsp Baking Powder
100g Ground Almonds
Once cooked, leave to cool in the tin for 20-25 minutes, and then remove from the tin and leave to cool completely before serving.
Cooks Tip: These are fudgy brownies so when they are ready there should be a little bit of mix on a knife that is inserted in the centre of the brownies.
recipe created using a Kmix food mixer.
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