5 years ago

Beet Brownies
[Vegan]

NL By: Nele Liivlaid

Author Bio

Nele is passionate about healthy eating and delicious food. However, she developed a more profound... Read More

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Beet Brownies [Vegan]

5691

Dairy Free

Vegan

Soft and fudgy whole food plant-based chocolate beet brownies that are gluten-free and exceptionally easy to make. You’ll only need a food processor and 15 minutes of your time.

Ingredients You Need for Beet Brownies [Vegan]

2 cans (16.9 oz total) cooked unsalted black beans
1 cup cooked beetroot (if grated, then loosely packed cup)
2.1 ounces rolled oats
6 Medjool dates (juicy dates), stones removed (see notes for sub info)
2 tablespoons cocoa powder
3 tablespoons carob powder
1/4 teaspoon Himalayan salt
2 tablespoons additive-free peanut butter
3 tablespoons coconut flour
1/2 cup additive-free oat milk
0.7 ounces of cacao liquor (buttons, chips)

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How to Prepare Beet Brownies [Vegan]

Simply add all ingredients (except cacao liquor) into food processor and process until you have a homogeneous batter.
Preheat oven to 350°F.
Next, chop cacao liquor (if you don’t use chips or buttons) and mix it into brownie batter leaving a quarter to sprinkle on the brownie.
Pour the mixture onto baking sheet lined with parchment paper and, using a spatula, form a square of about 7.5×7.5 inches.
Sprinkle the remaining cacao liquor onto the brownie and bake for 30 minutes. Those brownies will remain of a soft and moist side. So, you don’t need to check any toothpicks inserted in the center. Let cool before slicing.

Notes

Storage tips: store on kitchen counter in a container with lid loosely on for up to a day. Then transfer the container to fridge where they’ll be alright for 3 additional days. For longer keeping, put your brownie pieces into freezer. You can use beet puree, in which case weigh 4.6oz Feel free to substitute dates with 3-4 tablespoons of date sugar, coconut sugar, xylitol or erythritol.