Preheat oven to 180 C ̊
Line a baking tray with waxed baking paper
Mix the ground chia seeds with water to create a 'gel' – let stand for ~15 minutes until the gel has formed
Boil the beetroots until they are soft and rub the skins off when you can handle them. Peel and chop the beetroots. Boil and simmer in a saucepan with a little water until a knife can easily pierce a piece of beetroot. Reserve the cooking water.
In a food processor, add the chia water (with gel), shelled hemp seeds, cooked beetroot, drained dates and melted coconut butter. Whizz until it is very well combined.
In a large bowl, combine all of the dry ingredients. Add the wet ingredients and mix well.
If the mixture is too thick, add up to 1/4 cup of the reserved beetroot water.
Scoop onto the baking tray and bake for 30 minutes or until a knife can be inserted and comes out clean.
Cool the brownies on a cake rack, then cut into bars or squares.
Place in an air tight container and keep in the fridge.