Prebiotic beet velvet brownies

Makes 12-15


You’ve heard of red velvet… but have you heard of Beet Velvet?

They’re the perfect combination of chocolatey and earthy with a touch of sweet.

Made with 4.5 plant points, you can still have your brownies and eat them too. Good for the gut and the ideal snack, or after-dinner dessert, for any chocolate lover!

Two prebiotic beet velvet brownies stacked on a plate with melted chocolate and crushed almonds

4 .50 Plant Points


  • 400g cooked beetroot
  • 25ml extra virgin olive oil
  • 3 Medjool dates
  • 3 eggs
  • 1 tsp vanilla extract
  • 120g 70% dark chocolate
  • 100g cooked quinoa
  • 100g almond flour
  • ¼ tsp baking soda


  1. Preheat the oven to 200C / 400 F and line a rectangle or square baking tin with parchment paper.
  2. In a food processor or blender, mix together the beetroot, extra virgin olive oil, dates, eggs, vanilla extract.
  3. Melt ¾ of the dark chocolate in the microwave for 30s and then pour it into the ingredients in the food processor until the mixture is completely smooth.
  4. Add the quinoa, almond flour and baking soda and whiz again until the batter starts to thicken. Then transfer the mixture to the lined baking dish.
  5. Crush the remaining dark chocolate into smaller chunks, and sprinkle over the mixture in the dish.
  6. Bake for 25-30 minutes until a knife comes out clean. Let them cool completely before removing them from the tray and slicing them into squares.


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