Preheat the oven at 200° Celsius.
Break the dark chocolate in bits & melt in a pan together with the margarine. Add to the beetroot and puree until you got a homogenous batter.
Mix chia seeds & tap water together and let sit for a bit, as it can thicken up.
Add all the ingredients up to the flour (flour included). Mix until very well combined combined.
Pour your brownie batter into a square baking sheet (20x20cm) layed out with parchment paper. Put in the oven and bake for 30 up to 35 minutes.
Let the brownies cool down. In the meantime heat the soy milk and melt coconut oil together in a pan.
Break vegan raspberry chocolate into bits and pour over the warm soy cream with the coconut oil. Mix until the chocolate melts completely.
Pour the mixture over your cooled down brownies and distribute evenly. Let sit until the glaze starts to firm up.
Dust the glaze with blackberry or raspberry fruit powder and sprinkle on some dried flower blossoms.
Cut brownies into squares and enjoy!