Recipe: Healthy Chocolate Beetroot Slice

Which vegetable goes well with chocolate? In our humble opinion, it’s beetroot! This delicious and healthy chocolate beetroot slice is one of our most popular baked treats for families. Our wonderful Chef at Green Leaves Cannon Hill has kindly shared her recipe for this delicious gluten-free slice.

Ingredients:
2 beetroots, cooked and pureed (set aside 2 tablespoons for the icing)
1 1/2 cups of gluten-free flour
1 teaspoon of baking powder
1/2 cup of cocoa powder
1 teaspoon vanilla
2 eggs
3/4 cup oil(sunflower or canola)
1 cup medjool dates – soak in hot water
1/2 cup of water

Ingredients – Icing:
1/4 cup coconut oil
1/4 cup cacao
2 tablespoons of the betroot puree
1/4 cup medjool dates

Method:
1. Roast the beetroot with skin on, wrapped in foil for 2 to 2.5 hours. It is cooked when you can push a knife through it easily. Allow them to cool in the fridge overnight, and then peel the beetroot by rubbing the foil against the beetroot skin as you open the foil packages.
2. Deseed the medjool dates and chop them roughly before placing them in a food processor along with 1/2 cup of water, and the cooked beetroot. Blend until smooth and set aside 1/2 cup for the icing mixture.
3. Combine the mixture with cacao, vanilla, oil and flour. Stir to combine, then pour into a greased and lined baking tin. Bake for approximately 20 minutes until a skewer comes out with a few moist crumbs. This will mean it is cooked just right.
4. To make the icing: process the coconut oil, cacao and beetroot and date mix until smooth. Spread over the cooled slice.

Note: You can substitute the gluten-free flour for self-raising flour.

Centre: Recipe courtesy of Green Leaves Early Learning Cannon Hill

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