Beetroot Brownies, Vegan and Gluten-Free

INGREDIENTS

• 300 g cooked beetroot and cooled.
• 350 g pitted dates.
• 360 g almond flour, almond meal.
• 60 g peanut butter.
• 100 g unsweetened almond milk or any other plant-based milk.
• 75 g cocoa powder, 70% cocoa.
• Pinch of salt 
• 2 tsp baking powder

METHOD

1. Preheat oven to 180C. Line a square or rectangular baking tin with baking paper. I used 8 inches square baking tin.
2. Place in this order; Dates, almond milk, peanut butter, almond flour, cocoa powder, beetroot, salt and baking powder into the Thermomix mixing bowl and chop 5 sec/ speed 9.
3. Scrape down sides of mixing bowl with spatula and mix 25 sec/ reverse/ speed 8.
4. Transfer into prepared tin and press down evenly using the spatula or spoon. 
5. Sprinkle over Vegan chocolate chips (optional0 and bake for 25 minutes. They will be slightly gooey. 
6.  Allow it to cool entirely, then dust with cocoa powder and garnish with freeze-dried raspberries or chopped pistachios for a delightful flavour and presentation.