• Preheat your oven to 180°C (350°F) and grease your baking dish with a little coconut oil.
• In a blender or food processor, combine the cooked beetroots, flaxseed meal, beetroot water, coconut oil, almond milk, and vanilla extract. Blend until smooth and creamy.
• In a separate mixing bowl, whisk together the cornstarch, oatmeal, wholemeal self-raising flour, baking powder, bicarbonate soda, and salt.
• Pour the blended beetroot mixture into the dry ingredients and mix well until everything is thoroughly combined.
• Add the agave syrup and cacao nibs to the batter and gently fold them in. Transfer the batter to the greased baking dish and spread it evenly.
• Place the dish in the preheated oven and bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Once baked, remove the brownies from the oven and let them cool completely in the dish.

How to Make Ganache for Vegan Beetroot Brownies

• In a small bowl, combine melted coconut oil, cocoa powder, cornstarch and vanilla extract. Stir continuously until the mixture is smooth and glossy.
• Add maple syrup to the saucepan and continue stirring until the ganache thickens slightly.
• Let the ganache sit for a few minutes. Once cooled, use a spatula to evenly spread the ganache over the brownies. Cut them into squares. Serve and enjoy