200g 70% dairy free dark chocolate OR 75g Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate
75g dried apricots
75g medjool dates
100g Lucy Bee Coconut Oil, melted
150g cooked sweet potato
300g cooked beetroot
Zest from 3 large oranges
100g ground almonds
100g gluten free self raising flour
Preheat the oven to 180C, 350F, gas mark 4.
Line a 24 x 33 cm tin.
To cook the sweet potatoes, I like to bake them in their skins then leave them to cool and the skin easily peels away in your hands (I even freeze them like this and add to soups or use in this recipe).
To cook the beetroot, wash off any dirt, place in a saucepan with a lid and cover half-way up the pan with water. Bring to the boil then turn down so water is simmering. Cover and cook for about an hour - it depends on how big the beetroots are. Alternatively peel the beetroots and cut into cubes, then mix with melted Lucy Bee Coconut Oil and roast in the oven for about 40 minutes.
Melt the chocolate in a mixing dish. If using Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate, add with the ingredients in the next step.
In a food processor add the melted Lucy Bee Coconut Oil, apricots, dates, chopped beetroots, cooked sweet potato, orange zest and blitz until a puree mixture.
Add the ground almonds, flour and puree to the melted chocolate mixture.
Place the mixture in the tin, spread evenly and place in the oven for 20 - 25 minutes - check by sticking a knife in the middle of the brownie it should come out clean.