Fudgy, chocolate-y goodness, what’s not to like about a delicious brownie? One might assume that in order to live healthy and follow a vegan lifestyle, it’s not possible to indulge from time to time. Well, we’ve created a recipe that will cure every chocolate-lover’s wishes!

Since experimenting with vegan cooking we have come across numerous brownie recipes and we’ve recreated our fair share. They included avocado, sweet potato, carrot, and other vegetable ingredients that one would usually eat for lunch or dinner.  Although we liked these recipes, we’re always up for trying out something new.

On our trip to the market this week we saw an offer for beetroot at a relatively low price, but it meant that we had to buy 8 beets. Although beets are delicious and very healthy, we decided we wanted to do something other than adding all of them to our main meals of the day. Out came this scrumptious vegan beetroot brownie!

Fresh diced beetroot

Although this was only our first time experimenting with beetroot in a sweet snack, it turned out tasting absolutely gorgeous! The natural sweetness of beets is just perfect for creating healthy vegan snacks!

As anyone who ever used beets knows, they give an amazing color to any dish. We always end up with pink fingertips after cooking with beetroot! The beets gave our brownie a lovely red undertone next to the brown of the cocoa.

The recipe does not require any fancy techniques, just a bit of time to put it together and a good mixer. A blender or handmixer will do the trick!

Without a little fat, a brownie wouldn’t be a brownie. Rather than adding the standard fats such as butter or coconut oil, we chose to take a different route. Hazelnuts and cacao make just the perfect combination. Who doesn’t like nutella!? Instead of using nutella though, we opted for hazelnut butter in our version, combined with raw cacao powder (which was inspired by the Happy Pear’s recipe for Nutella of course!). And it couldn’t have turned out any better!

For a little crunch, we also added some raw hazelnuts to our brownie. You could of course trade these for pecans or walnuts!

If you are looking for a recipe that will form the perfect healthy, but certainly indulging brownie, you’ve come to the right place! Why not give it a try? We are certain you won’t regret it!

Print Recipe
Fudgy vegan beetroot brownies
slices of vegan beetroot brownie
Course Treat
Cuisine Vegan
Prep Time 1 hour
Cook Time 45 minutes
Passive Time 45 minutes
Servings
servings
Ingredients
  • 2 large beetroots
  • 1 cup dates
  • 1/3 cup cocoa powder
  • 1 cup flour
  • 3 tbsp ground flax seed
  • 170 gram hazelnut butter
  • 1/4 cup hazelnuts
  • 1 tsp vanilla bean paste
Course Treat
Cuisine Vegan
Prep Time 1 hour
Cook Time 45 minutes
Passive Time 45 minutes
Servings
servings
Ingredients
  • 2 large beetroots
  • 1 cup dates
  • 1/3 cup cocoa powder
  • 1 cup flour
  • 3 tbsp ground flax seed
  • 170 gram hazelnut butter
  • 1/4 cup hazelnuts
  • 1 tsp vanilla bean paste
slices of vegan beetroot brownie
Instructions
  1. Dice the beets and place them in a pan. Boil them for 20 minutes until tender. Turn off the heat, drain the beets, and place them back in the pan. Use a hand mixer to blend the beets into a puree.
  2. While the beets are boiling, create your flax eggs by mixing together the ground flax seeds with 9 table spoons water in a small bowl. Place in the fridge for 15 minutes to allow for the mixture to thicken.
  3. Pit the medjool dates and place them in a heatproof bowl. Cover them in boiling water and allow to soak for 10 minutes whilst the beets are boiling. Drain the dates and puree them using the same hand mixer you used to puree the beets, rinsing the mixer in between is not necessary.
  4. Roughly chop the hazelnuts.
  5. Place the flour, cocoa powder and baking powder in a bowl and mix until combined.
  6. Add the beet puree, date puree, flax egg, hazelnut butter and vanilla bean paste and fold together to allow a thick batter to form.
  7. Line a brownie tin with parchment paper and cover the base with chopped hazelnuts. Add the brownie batter and evenly distribute it using a spatula.
  8. Bake your beetroot brownie in a preheated oven at 180 degrees Celsius or .. degrees Fahrenheit for 40-45 minutes.

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