They’re rich, fragrant, super nourishing, devilishly chocolatey and all around amazing. To make it extra chocolatey I added melted raw chocolate to the brownie mixture. For the bright colored filling, I went with a slightly sweet beetroot and tangy raspberry chia cream flavored with rose water. I absolutely adore the bright pink color of the beets, their natural juicy firmness and mild sweetness. The raspberries and a little rosewater are a fabulous addition to the flavor of this dessert.
If you asked me to list of my favorite things, the list would be long and varied, but beetroot and chocolate would be at the top. A combination of homemade banana chips, dates, beets, raw cacao powder and the deep flavors of raw chocolate yields a rich, chewy, chocolatey product. Since I trying to reduce the amount of nuts in my recipes (also trying to cut the cost of the recipes) I decided to make this entirely nut-free.
While these do require a bit of work, they are totally worth it. Although these don’t taste like “traditional” butter, refined flour and sugar loaded brownies (totally different ingredients) these’re melt in your mouth good. Enjoy lovelies!
- For the bottom and top layer:
- 2 cup banana chips (unsweetened)
- ¾ to 1 cup dates, soaked
- 1 medium sized beetroot, peeled and chopped
- ⅓ cup raw cacao or carob powder
- ½ cup flax meal
- ¼ cup hemp hearts
- 2 – 3 teaspoon rose water
- 2 tablespoon soaking water
- 30 - 40 grams of raw or vegan chocolate bar, melted
- 1 cup raspberries, fresh or frozen
- 1 large sized beetroot, peeled and chopped
- ⅓ cup nut milk
- ⅓ cup white chia seeds
- ¼ cup raspberries, fresh or frozen
- ⅓ cup chopped beetroot
- 2 tablespoon coconut oil, melted
- Soak the dates in warm water and drain well. Keep the soaking water and set aside.
- Ground banana chips into a course flour of sorts.
- For the brownie - Combine all your brownie ingredients (except the melted raw chocolate bar) in a food processor and blend until it resembles fine crumbs and sticks together when pressed. Add the melted chocolate and pulse together. Spoon half of the mixture into a lined 6 inch square tin, then press down with the back of a spoon. Place in the freezer for about an hour to set.
- Remove from the tin, place it on small chopping board (or anything you have in hand) lined with parchment paper. Repeat the step above (3.) with the remaining brownie mixture. Then place back both in the freezer for another hour to set.
- Beetroot Raspberry Cream Layer - Put everything in the high-speed blender and blend until completely smooth. Pour the cream over the base and let sit for 30 minutes to 1 hour in the freezer.
- Remove the tin from the freezer, and top with the second brownie base (gently press down) then place back in the freezer for another hour to set.
- For the Frosting - Combine all your frosting ingredients in a high-speed blender and blend until very smooth. Pour the mixture over your brownie and allow to completely set in the freezer.
- Remove from the tin and using a hot, sharp knife, cut into 9 portions (separate them with parchment paper so they won’t stick together) and store in an airtight container in the refrigerator for 3- 4 days. When you ready to serve sprinkle on some edible rose petals and serve. Enjoy!
Did you make this recipe? Show me your creations. I absolutely love seeing and it makes me so HAPPY to see photos of my recipes made all around the world. Take a pic and share it on Instagram. ⭒✩ I can’t wait to see your amazing creations ✩⭒ be sure to tag me with the hashtag #deviliciouslyraw and tag @deviliciously_raw