Description
A delightful blend of rich chocolate and earthy sweetness, these vegan beetroot brownies are indulgent yet packed with nutrients.
Ingredients
Scale
- 1 cup cooked and pureed beetroot
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 2 ripe avocados
- 1/4 cup cocoa powder (for frosting)
- 1/4 cup maple syrup (for frosting)
- 1/4 cup almond milk (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a large bowl, mix the pureed beetroot, almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt until well combined.
- Pour the batter into the prepared tray and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
- While the brownies are baking, prepare the frosting by blending the avocados, cocoa powder, maple syrup, almond milk, and vanilla extract until smooth. Once the brownies are cool, spread the chocolate avocado frosting over the top. Slice and enjoy your vegan beetroot brownies!
Notes
Serve warm with dairy-free ice cream or fresh berries for added flavor. Store in the refrigerator for up to a week.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg