This one is dedicated to Mrs Cropley from the 90’s TV show “The Vicar of Dibley”!!!! If you don’t know what I am taking about then you should search for it online. In my opinion Mrs Cropley was the original inspiration for all of the weird and wonderful baking we see today….just watch it, you will see!

Here is an idea of what I mean (from

“The Vicar of Dibley: Election (#1.5)” (1994)

[David Horton has reneged on his campaign promises]
Owen Newitt: I vote we kill him.
Jim Trott: No no no no no no no, so do I.
Letitia Cropley: I could poison him if you like. No-one’ld ever know.

Letitia Cropley: We’re going to see those lovely dancers in London.
David Horton: The Royal Ballet?
Letitia Cropley: No, the Chippendales.

Frank Pickle: [looking at Letitia’s cake] Oh, lovely. Chocolate?
Letitia Cropley: No. Marmite.

I have seen many other food bloggers making cakes, cookies and brownies with beetroot, so I thought I would see what the fuss was about. After doing some research, a few test batches and lots of taste testing, I perfected the recipe.

This brownie is moist, stays moist when stored and isn’t too heavy on your stomach. You can taste the earthy flavours from the beetroot (as my brother would say: ‘it tastes healthy’). I enjoyed this on it’s own, but when I was experimenting I discovered this amazing cream cheese and coconut topping went so well with the brownie!

You can freeze it and it keeps well in an air tight container (in a cool place) for a good week.

  • Grain free
  • No refined sugar
  • Gluten free
  • Kid approved
  • Clean eating
  • Antioxidants
  • Vitamin E


  • 3 medium beetroots, peeled and roughly chopped
  • 5 large medjool dates
  • 100g ground almonds
  • 1 tsp vanilla extract
  • 40g coconut flour
  • 40g cacao powder
  • 3 whole eggs
  • 3 tsp baking powder
  • 10g dark chocolate (I used 99% cacao, but if you don’t like it too bitter I would use 60% cacao)

For the topping:

  • 4-5 tbsp cream cheese (if you want to sweeten the toppping then you could add a little stevia or a tsp of coconut sugar and whisk into the cream cheese before topping the brownie)
  • Few tbsp desiccated coconut


Makes 20 brownies

  1. Preheat the oven to 170C
  2. Line a (16 x 26cm) brownie tin with greese proof paper
  3. Place all ingredients for the brownie into a food processor and blend until smooth (EASY!)
  4. Now pour the mixture into your brownie tin and bake on the middle shelf for 50-60 minutes until it is firm to touch but still making a few popping sounds when you listen.
  5. IMPORTANT: Leave this to cool fully in the tin before you try to remove it! I had a disaster with one version where I was too impatient and ended up with 2 halves of a brownie!
  6. When the brownie is fully cooled, turn it onto a board and chop into squares.
  7. If you are serving this right away then you can add the topping if you wish. If you are going to store it for a while then please don’t add the topping until you need it.
  8. To add the topping you can simply spread with a thin layer of cream cheese, or if you like you can pipe it (better than I did) and then sprinkle with desiccated coconut.