Beetroot Chocolate Brownies (Paleo, GAPS)

Now this was fun!
I've been roasting a couple of beetroot each week in my weekly veggie roast.  I usually roast pumpkin, carrots, fennel and potatoes for the kids on a Sunday night.  I love having left over roast veggies to snack on during the week.  I've been adding a couple of beetroot to the roasting for the past few weeks.  It's really easy, you just chop off the beetroot leaves, wrap in foil and put in a 180C oven (350F) for about an hour.  I then leave them to cool and put them in the fridge.  To peel, place plastic freezer bags on your hands and peel off the skin.  No stained fingers. :) 
I usually make beetroot dip out of them in the food processor with some tahini, spices and lemon juice.
Anyway, I was having lunch with some friends last week and one of the girls mentioned beetroot chocolate cake.  Yum!  That got me thinking... :)
My kids have loved trying the few different versions I've made this week.  These are our favourites.  They are sweet enough for me, but add a bit of extra honey if you feel it needs it.
Enjoy! :)

Beetroot Chocolate Brownies.

Prep time: 10 mins
Cook time: 30 mins
Makes: 25


Ingredients:
1 beetroot (roasted & cooled)
3 eggs
1 cup dried dates

1/2 teaspoon bicarb soda
1/2 teaspoon vanilla powder
1/4 cup coconut flour
1/2 cup cacao powder
1/4 cup honey

Method:

• Preheat oven to 170 degrees celsius (340F).
• Line 20 cm (8 inch) square baking pan with baking paper.
• Put dried dates into small bowl, cover with water and microwave for 2 minutes.  Drain.
• Peel roasted beetroot, chop roughly and process in food processor with 3 eggs and drained dates.
• Add the rest of the ingredients and process again until well blended.
• Pour mixture into lined baking pan.
• Bake for 30 minutes until just done.
• Cool in pan.
• Slice and serve.
• Freezes well. :)