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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 12 people

Can be made with these products:


  • 450g (4 medium) beetroot
  • 350g pitted dates
  • 3 eggs
  • 1 tsp vanilla essence
  • 3 tbsp Agave syrup
  • 200g dark chocolate, chopped
  • 200g butter, diced
  • 80g buckwheat flour
  • 1 tsp baking powder
  • 100g ground almonds


  • Preheat your oven to 180C.
  • Peel the beetroot and cut into 2cm chunks. Add to a saucepan of cold water, bring to a boil and simmer until tender, around 20 minutes.
  • Whilst the beetroot is cooking, soak the dates in boiling water for 20 minutes.
  • Drain the beetroot and add to the bowl of the food processor attachment. Fit the processor to the high speed top outlet on your kitchen machine and process until the beetroot is smooth.
  • Using the same beetroot saucepan (there is no need to clean it), melt the butter and the chocolate together over a low heat and reserve.
  • Drain the dates and add them and the beetroot puree to the bowl of your kitchen machine, fitted with the creaming beater. Cream the dates and beetroot together on speed 2, for 2 minutes. With the motor running, add the eggs, vanilla and agave syrup. Add the melted chocolate mixture and mix on speed 1 until combined.
  • In a separate bowl, mix together the buckwheat flour, baking powder and ground almonds.
  • With the machine running, gradually add the dry ingredients to rest of the mixture and mix until fully combined.
  • Pour the batter into a lined 20x30cm brownie tin and bake for 30 minutes. Remove from the oven, and allow to cool fully, before cutting and serving.

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