Description
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
- 2 cans (480g, 16.9oz) cooked unsalted black beans
- 1 cup (130g, 4.6oz) cooked beetroot (if grated, then loosely packed cup)
- 60g (2.1oz) rolled oats
- 6 medjool dates (juicy dates), stones removed (see notes for sub info)
- 2 tbsps cocoa powder
- 3 tbsps carob powder
- ¼ tsp Himalayan salt
- 2 tbsps (40g, 1.4oz) additive-free peanut butter
- 3 tbsps coconut flour
- ½ cup (120g, 4.2oz) additive-free oat milk
- 20g (0.7oz) of cacao liquor (buttons, chips)
Instructions
- Simply add all ingredients (except cacao liquor) into food processor and process until you have homogeneous batter.
- Preheat oven to 175C (350F).
- 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 19×19 cm (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 centre. 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 130 grams (4.6oz).
Feel free to substitute dates with 3-4 tablespoons of date sugar, coconut sugar, xylitol or erythritol. This is especially valid, if you’re on Candida diet, but would still like to enjoy those beet brownies.
Any additive-free nut butter will do in this recipe, e.g. almond butter or hazelnut butter.
Same goes for plant milk – use any preferred one like soymilk, almond milk, rice milk. However, I would not suggest pea milk as it would change the taste quite a bit. I know that because I made the mistake with my sorghum muffins when I had run out of other plant milks.
In addition, should you not follow Plantricious guidelines, you’re free to substitute dark chocolate or chocolate chips for cacao liquor.
Finally, for extra festive look, serve these beet brownies with Chocolate Frosting or Cashew Frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Oven
Nutrition
- Serving Size: 1/9 of recipe
- Calories: 217 kcal
- Sodium: 87.7mg
- Fat: 5.4g
- Carbohydrates: 27g
- Fiber: 8.9g
- Protein: 8.2g
