Beetroot is such a diverse vegetable and can be incorporated into sweet or savoury dishes. This recipe makes for an interestingly delicious afternoon snack. It’s great for kids to enjoy as well if they want to nibble on something sweet.

Brownies Ingredients: 1 cup raw beetroot chopped. 1/4 cup coconut oil. 1/3 cup agave. 2 tbs chocolate chips. 1 tsp raw vanilla powder. 1 tbs raw cacao. 2 tbs ground flaxseed. 1/2 tsp sea salt. 1 cup gluten-free rolled oats. 2 tbs coconut flour. 1/2 bar of 70% cocoa dark chocolate.

Frosting Ingredients: 1 cup raw cashews. 1/2 cup boiling water. 1 tsp raw vanilla powder. 1 tsp agave. 1 tsp coconut oil.

Preheat the oven to 350 degrees. Line a square baking tray (about 8×8 inches) with parchment paper. In a food processor pulse the beetroot until very finely chopped.

In a saucepan, add the coconut oil, agave, vegan chocolate chips and vanilla. Melt over low heat. Add to the beetroot mixture and purée until smooth. Add the remaining ingredients to the food processor and purée again. Spread evenly in the prepared tray and bake for 10-12 minutes. Cool completely.

For the cashew frosting, place all the ingredients in a blender and purée until smooth. Pour into a bowl and chill. When ready, frost the brownies and sprinkle some dark chocolate shavings on top.