Valentine's Red Velvet Brownie Fudge Sundaes
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
For the Red Velvet Layer
  • 1 medium beetroot
  • 50g / ½ cup oat flour
  • 25g / ¼ cup almond flour
  • 1 tablespoon potato starch
  • 1 teaspoon psyllium husk powder
  • ¼ teaspoon sea salt
  • 2 tablespoons coconut oil, melted
  • 1 tablespoons chia seeds with 3 tablespoons water, set for 10 minutes
  • ½ tablespoon cacao powder
  • ¼ teaspoon baking powder
  • 2 tablespoons maple syrup
  • 3 tablespoons coconut sugar
  • ½ teaspoon vanilla extract or paste
  • ¼ cup chocolate chips
For the Brownie Layer
  • 1 tablespoon coconut oil
  • 80g good quality dark chocolate
  • 1 tablespoon almond butter
  • 2 tablespoons oat flour
  • 2 tablespoons almond flour
  • 1 tablespoons potato starch
  • 1 teaspoon psyllium husk
  • 2 tablespoons coconut sugar
  • Pinch of sea salt
  • 1 tablespoon cacao powder
  • 3 tablespoons maple syrup
  • ½ teaspoon vanilla extract or powder
  • 1 tablespoons chia seeds with 3 tablespoons water, set for 10 minutes
Fudge Sauce
  • 125ml / ½ cup almond milk
  • 75g good quality dark chocolate
  • Pinch of sea salt or fleur de sel
Instructions
For the Red Velvet
  1. Preheat your oven to 185ºC / 365ºF and place your unpeeled beetroot on a baking tray. Bake for 45 minutes to an hour. Remove from oven and let cool. Peel the skin off the beet - you should be able to easily do this with your hands - and place the beet flesh in a food processor along with remaining ingredients - except for chocolate chips - and blend until smooth.
  2. Stir in chocolate chips and pour batter into a greased or lined small brownie or baking tin.
  3. Bake for 10-15 minutes, until just set, but do not overbake! As your red velvet bakes, make your brownie layer.
For the Brownie
  1. Start by melting the chocolate, coconut oil, and almond butter together. The best way to do so is in a hot water bath. Place broken up pieces of the chocolate together with the coconut oil and almond butter in a heatproof bowl over a pan or big bowl filled with hot water without letting the base touch the water. Stir until fully melted.
  2. Once melted, whisk in remaining ingredients until fully combined and the batter is smooth.
  3. Once red velvet mix has set, remove from the oven, pour the brownie layer over the red velvet, and bake for a further 15 minutes or until a toothpick inserted into the middle comes out clean. Let cool fully before slicing.
Fudge Sauce
  1. Simply melt all of the ingredients together in a hot water bath. Serve hot.
To Assemble
  1. Slice up your already cooled red velvet brownie and layer once slice on top of the other. Dollop your favourite ice cream. Drizzle over some hot fudge sauce and serve!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/valentines-red-velvet-brownie-fudge-sundae