2 Hours / Serves: 6-8
Dough: 2 small beets (around 150g), 18 g / 3 tbsp ground flax seeds , 6 tbsp water, 100 g açai puree, defrosted , 100 g coconut yogurt, 2 tbsp sunflower oil 100 g almond flour, 100 g rice flour, 30 g cacao powder, 90 g coconut sugar, 1 tsp baking powder, 1 tsp baking soda, 120 g bio açai chocolate, finely chopped
Frosting: 200 g roasted sweet potato (skin removed), 140 g açaí chocolate, finely chopped, 1 tsp coconut oil, Açai strawberry chips
Preheat the oven to 200°C. Then wash the beetroot well, wrap in foil and roast for about 1 hour until soft. Allow to cool and remove the skin (Tip: Feel free to rub with kitchen paper). Alternatively, the beetroot can be steamed.
Set the oven to 180°C. Mix the ground flax seeds with water and leave to stand for 10 minutes. Mix the beetroot with açai puree, flax seeds, coconut yoghurt and oil. Then mix the dry ingredients (flours, cocoa powder, sugar, baking powder and bicarbonate of soda) together, ideally sifting them to avoid lumps. Stir in the wet ingredients and finally stir in the chocolate. Then bake in the oven for approx. 18-20 minutes.
For the glaze, mix all the ingredients in a saucepan over a medium heat until the chocolate is completely melted. After removing the brownies from the oven, leave to cool and then decorate with the chocolate icing and strawberry chips.