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Red Velvet Beet Brownies With Aquafaba Vanilla Cashew Cream Frosting [Vegan, Gluten-Free]

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Beets have many uses, but maybe you've never thought to put them in your brownies. Here's your chance. These red velvet beet brownies are decadently healthy treats that have both dense and light textures. They're not only insanely delicious but also have amazing nutritional benefits. They're also refined-sugar free!

Red Velvet Beet Brownies With Aquafaba Vanilla Cashew Cream Frosting [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Serves

12

Cook Time

35

Ingredients

For the Red Velvet Brownies:

  • 3/4 cup pitted dates (soaked in 1/2 cup boiling water)
  • 2 medium beets (240g) – Peeled, diced and blitzed in food processor
  • 1 TBS Chia Seeds – left to swell in 3 TBS boiling water
  • 1 1/2 Cup Almond Meal – ground almonds
  • 1/3 Cup Coconut Flour
  • 1 Tsp Baking Powder
  • 1 TBS Psyllium Husk
  • 1/3 Cup Coconut Sugar
  • 2 TBS Organic Cold Pressed Coconut Oil – melted
  • pinch of salt

For the Vanilla Cashew Cream Frosting:

  • 1 cup cashews (soaked in water over night, rinsed and drained)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 tablespoon rice malt syrup/maple syrup
  • 1/4 cup organic cold-pressed coconut oil, melted
  • 1/4 cup coconut milk
  • Pinch of salt

For the Aquafaba:

  • 1/2 of the liquid from a can of chickpeas (1/3 cup)
  • 1 tablespoon rice malt syrup/maple syrup
  • 1 teaspoon vanilla extract

Preparation

To Make the Red Velvet Brownies

  1. Add the chia seeds and water to a small bowl and leave aside to swell.
  2. Pre-heat the oven to 390°F.
  3. Add the dates and boiling water to a small sauce pot on the stove. Bring to the boil and reduce to simmer. Eventually, the dates will soften down and a paste will form. Continue to stir until paste has formed.
  4. Add the melted 2 tablespoons of coconut oil to the sauce pot and stir until all combined.
  5. Peel, dice, and blitz the beet in a food processor. Add to a large mixing bowl with the remaining dry ingredients. Mix thoroughly until all combined.
  6. Add the date paste along with the soaked chia seeds to the large mixing bowl, and mix all the ingredients well.
  7. Line a deep baking dish with baking paper. Transfer the brownie mixture to the dish and press down firmly with a silicone spatula, back of a tablespoon, or your hands (careful because beet stains).
  8. Poke a few spots around the dish with a fork to ensure even cooking.
  9. Place into the oven and bake for 17-20 minutes until cooked through.
  10. Once cooked through, remove from oven, and allow to cool before slicing into squares. Be careful as it’s a delicate consistency.

To Make the Vanilla Cashew Cream Frosting:

  1. Add all ingredients into a nutribullet or blender and blend until smooth. You can add less coconut milk if you’re wanting a thicker frosting.

To Make the Aquafaba:

  1. Place the aquafaba chickpea liquid into a medium mixing bowl. Using an electric beater, beat the liquid until thick fluffy white ‘clouds’ form. Similar to that of egg whites.
  2. When white and fluffy, add 1 tablespoon rice malt syrup/maple syrup and 1 teaspoon vanilla extract and beat for a couple more seconds to mix through.

To Make the Aquafaba Vanilla Cashew Cream Frosting:

  1. Gently fold through the aquafaba (approx. 1/2 cup) into the cashew cream frosting until fully combined, light and fluffy.
  2. Ideally, you’ll want to transfer into a plastic/piping bag, remove all air, and place into the fridge/freezer for a few minutes to cool and slightly harden.
  3. When you’re ready, you can pipe the frosting over the brownies however which way you please.
  4. This aquafaba can be made to further lighten the frosting, however not 100% necessary and can be left out.

 

AUTHOR & RECIPE DETAILS


photo

Refined sugar-free desserts and creative, flavorful whole foods plant-based dinners.

Taryn is a health and wellness enthusiast who has a passion for creating, capturing and sharing delicious plant-based recipes. She is a self-taught blogger, food stylist and photographer, and a qualified Wellness Facilitator. Her path to wellness embarked with a nearly fatal diagnosis of Type 1 Diabetes. She changed her lifestyle, adopted a sugar-free, plant-based diet, detoxified her body and mind and continues to thrive, inspiring others through her blog Wellness with Taryn.


 

 

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