I came across this recipe- Chocolate, Beetroot, and Raspberry Brownies whilst looking for a dessert to make for my Gluten and Dairy intolerant daughter. It’s always a challenge to find something which is not only sugar free, dairy free, and gluten free, but also tastes delicious.
My daughter and I decided to give it a go in my beautiful Kitchen.
It was so simple and quick to put together and the end result was to die for.
The whole family indulged, everyone loved it!
You can also indulge your guests with this healthy and nourishing chocolate dessert.

CHOCOLATE, BEETROOT AND RASPBERRY BROWNIES. (makes 16)

250g cooked beetroot (about 4 small) , grated.
1cup nut butter, at room temperature.
2 free range eggs, lightly whisked.
2 tbs brown rice syrup.
1tsp bicarbonate of soda.
125g dark chocolate, chopped
100g dried raspberries.

Preheat the oven to 180 degrees C. Line the base and sides of a 23cm- square cake tin with baking paper, allowing it to extend 5cm above the sides to make the brownie easy to remove.
Place all ingredients into a bowl and mix to combine. Pour the mixture into the prepared tins and bake for 40 minutes, until the brownie is a little gooey when you insert a skewer into the centre. Remove from the oven, place on a wire rack and allow to cool. Remove from the tin, cut into squares and serve.