These beetroot brownies aka red velvet brownies are pretty as a picture and super yummy. They are wheat, gluten, dairy and refined sugar free and will satisfy any sweet tooth. Serve them as they are for a rustic dessert or with a choc nut crumble and candied beetroot for a more refined look. My daughter is not a fan of beetroot but adores these brownies. (I’ll admit, I haven’t told her that I use 1½ cups of beetroot puree…but some secrets are worth keeping).
Beetroot chocolate brownies - gluten, wheat, dairy and refined sugar free
These beetroot brownies are as pretty as a picture, super yummy and gluten, wheat, dairy and refined sugar free.
- 1 ½ cup of chopped roasted beetroots
- 2 tbsp melted coconut oil
- 8 medjool dates, pipped and soaked in a little hot water (can be replaced with ½ cup of honey or maple syrup)
- DRY INGREDIENTS
- ½ cup almond flour
- ½ cup cassava or tapioca flour
- 1 tbsp coconut flour
- 1 tsp salt
- 1 tbsp beetroot powder (optional, but will give the brownies a darker red shade)
- 3 tbsp cacao powder
- 1 tsp baking powder
- ½ tsp baking soda
- WET INGREDIENTS
- 2 eggs
- 1 tsp vanilla extract
- ½ cup nut butter
- ½ cup coconut milk
- 1 tsp apple cider vinegar
- Step 1 Blend the beetroot, coconut oil and dates until smooth and combined.
- Step 2 Combine the dry ingredients and mix well.
- Step 3 Combine the wet ingredients and mix well.
- Step 4 Combine the beetroot mix, dry and wet ingredients and mix well.
- Step 5 Pour into a prepared or silicone baking tray and bake for 25 – 30 minutes. (It should still be a little gooey)
- Step 6 Let it cool completely before removing it from the tray.
- Step 7 For a rustic dessert, cut into squares and serve.
- Step 8 For a refined look, neatly cut into squares and serve with a choc nut crumble and candied beetroot and candied walnuts.
- Step 9 Store in the fridge for a couple of days or freezer for a month.