Beetroot, Walnut & Cacao Brownies

The ultimate guilt free treat. Simple wholesome ingredients create a sweet treat that can be enjoyed every day.


  • 60 min
  • Serves 26 pieces
  • Easy


2 cups Select Dates, (soaked in boiling water for 20 minutes then drained)

1/4 cup melted coconut oil (could also use butter)

¼ cup yoghurt (could use coconut cream to make dairy-free)

4 free-range eggs

1 cup beetroot, finely grated, lightly squeezed of liquid

1 heaped teaspoon gluten-free baking powder

1 teaspoon good quality vanilla extract

pinch sea salt

1 ½ cups Ground Almonds

1 cup all-purpose GF flour (could also use a combination of buckwheat, brown rice and tapioca flour)

1/3 cup cacao powder or good quality dark cocoa

¾ cup Walnuts, roughly chopped



Preheat oven to 160°C. Grease or line a 30cm x 10cm dish


Place dates, coconut oil, beetroot, baking powder, cacao powder, vanilla and yoghurt into a food processor. Blitz until smooth


Add the eggs and pulse to combine. Add the remaining ingredients (except the walnuts) and process until just combined. Do not over mix


Add the walnuts and pulse just a few times to combine


Pour batter into dish. Use a spatula to scrape all batter from food processor. The back of a spoon can be used to smooth the top


Bake for approximately 30 – 40 minutes until a skewer comes out clean when inserted


Leave to cool for 30 minutes before cutting.

Will keep for up to four days in an airtight container in the fridge. Will freeze well for up to 1 month.

Created by Kelly Gibney