Chocolate Beetroot Brownie Pudding

Chocolate Beetroot Brownie Pudding-002

Phew, I’ve tried this 6 times now since Sunday, with numerous variations in ingredients, methods and cooking, but no-one seems to be complaining!  I like the varoma-steamed version the best – the puddings are so moist and ‘chocolate mud-cake like’.

These puds are made without any added sugar (apart from the 15% in the dark chocolate), as I use dates to sweeten.  Yes, yes, they contain fructose, but they also contain iron, vitamin A, potassium and fibre, so they’re okay in moderation.  The beetroot gives it an extra nutritional punch, with vitamin C, fibre,  potassium, manganese and B vitamin folate, as well as emitting a lovely red hue, and the avocado accounts for the oil component, whilst also adding fibre, potassium, vitamin E, B vitamins and folic acid.   I’m sure these three ingredients help count towards your fruit/veg quota for the day too??!!!!  Decadently healthy!


 Start by greasing 8 small ramekins or dariole moulds/silicone cups.  NB:  I find that the cooked puds remove easier from silicone cups, but if you use ceramic moulds, just make sure they’re well oiled to begin with, and at the end, skim around the inside of the moulds with a butter knife a couple of times to loosen the puddings, then turn upside down and pat the bottom to release.

Add to bowl and whizz up for 10 seconds / speed 9:

  • 130g chopped dried dates (use medjool with pits removed, if you wish)

Set aside

Add and whizz up for another 5 seconds / speed 8:

  • 120g broken up dark chocolate (I use 85% cocoa)

Melt 2.5 mins / 50deg / speed 1

Add to the bowl and whizz for 2-3 seconds / speed 5, scraping and repeating a few times until you have a relatively smooth chocolatey purée:

  • 150g cooked beetroot, roughly chopped.  I steamed my own earlier – whole beetroot in steamer basket / 1000g water / 35 mins / varoma / speed 2 – then peeled and chopped.
  • The flesh of 1 ripe small/med-sized avocado (approx 100g), chopped roughly into cubes

Add and mix 10 seconds / speed 5, scraping and repeating for another 10-15 seconds:

  • 2 eggs
  • 130g chopped dates, set aside earlier
  • 1 tbs (10g) cacao / cocoa powder
  • 1/8th tsp / generous pinch vanilla powder or 1/2 tsp vanilla extract
  • 40g gluten free flour
  • 1/4 tsp bicarb of soda
  • 1/4 tsp apple cider vinegar
  • 1 tsp stevia powder or a squirt of rice syrup (optional – just if you like it that bit sweeter)

Spoon into the prepared ramekins or dariole moulds and smooth out the tops with the back of a dessert spoon, dipped in water.  Position in the varoma dish and tray.

Thermo dishes19-001

  • Place 1000g water into the TM bowl, set lid in place and varoma on top with puddings inside.
  • Steam for 25 minutes at varoma temp / speed 2.

Alternatively, pre-heat a fan assisted oven to 160degs (180degs – regular) – Bake for approx 20 mins

Leave to cool for 5 mins and then gently ease out of the ramekins or serve warm straight from the ramekins.
You may experience a little surface cracking and more so with the oven baking – but anyway, the likes of some cashew/coconut cream/ice cream, topped with some fresh fruit, can cover up a multitude of sins!

Chocolate mousse or ganache would be nice too, if you’re a real chocaholic!

Other tips:

  • I also tried a sweet potato variation – delicious too; the colour just wasn’t so – well – chocolately red!
  • Instead of gluten free flour, you might even want to try ground almonds
  • I haven’t tried a grain-free version with coconut flour – let me know if you do!

4 thoughts on “Chocolate Beetroot Brownie Pudding

  1. These look delicious, Lesley! I love using smuggling veggies into cakes and puds. I think I’ll definitely give these a whirl. I don’t have stevia or rice syrup, would maple syrup or honey work? Love your work!

    1. Aaah, thanks Sam! Yes, the old veggie-smuggling trick, hehe. Maple syrup or honey would be fine – whatever’s your preferred sweetener! You shouldn’t need much, but you can always taste the raw mixture to check ;). Hope you enjoy them. 🙂

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