Vegan Beetroot Chocolate Brownie
Chocs away! A Vegan Beetroot Chocolate Brownie that squidges in all the right places. (Like in your mouth.) Made with Cauldron Authentic Tofu, this rich tofu brownie recipe is perfect to whip up then serve warm with vegan ice cream or cut into squares and devour slice by slice!
Made with our Authentic Plant-Based Tofu
Ingredients:
100g Cauldron Authentic Tofu, crumbled
175g vegan dark chocolate
50g plant butter
1x 370g tin vegan condensed milk
75g soft brown sugar
1 tsp. vanilla extract
225g self-raising flour
25g cocoa powder
100g raw beetroot, grated
To decorate (optional)
Freeze dried raspberries
Our tip
This recipe freezes well. Why not drizzle with vegan white chocolate too for a double chocolate treat.
Method:
Pre-heat the oven to 180°C (fan)/ 200°C electric/Gas Mark 6.
Place the chocolate, plant butter, condensed milk, sugar and vanilla extract into a non-stick saucepan. Melt over a gentle heat stirring occasionally to combine.
Sift the flour and cocoa powder into a bowl. Add the melted chocolate mix and stir to combine.
Add the crumbled Cauldron Authentic Tofu and grated beetroot and mix to combine.
Line a 20cmx20cm square cake tin with baking paper. Spoon the mix into the tin.
Bake in a pre-heated oven for 45 minutes (the brownie should still be slightly gooey in the middle).
Remove and allow to cool completely in the tin.
Slice into 16 squares.
To decorate (optional)
Decorate with freeze dried raspberries.
Our tip
This recipe freezes well. Why not drizzle with vegan white chocolate too for a double chocolate treat.
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
