Print

Beetroot Brownies with a Chocolate Avocado Frosting

Beetroot Brownies with a Chocolate Avocado Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the ultimate guilt-free dessert with these Beetroot Brownies with a Chocolate Avocado Frosting. Fudgy and rich, these brownies blend the earthy sweetness of beetroot with decadent chocolate flavors, making them an irresistible treat for any occasion. Perfectly vegan and packed with nutrients, they’re not just delicious—they’re also a healthier alternative to traditional brownies.

Ingredients

Scale
  • 1 2/3 cup all-purpose flour (spelt or wholemeal)
  • 1 cup coconut sugar
  • 1/4 cup cocoa powder
  • 1 tablespoon ground chia or flax seeds
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt (optional)
  • ~1 cup beetroot puree (about 1 medium beetroot)
  • 3/4 cup melted vegan chocolate
  • 1/4 cup neutral flavored oil
  • 3 tablespoons dairy-free milk
  • 1 teaspoon vanilla extract (optional)
  • 1 medium avocado (for frosting)
  • 1/4 cup cocoa powder (for frosting)
  • 4 medjool dates (pitted)
  • 14 tablespoons maple syrup (to taste)

Instructions

  1. Preheat your oven to 180°C (350°F) and line an 8 or 9-inch baking pan with parchment paper.
  2. In a mixing bowl, whisk together the flour, coconut sugar, cocoa powder, baking powder, baking soda, ground chia or flax seeds, and salt.
  3. In a separate bowl, mix the beetroot puree, melted vegan chocolate, oil, dairy-free milk, and vanilla until smooth.
  4. Combine the wet and dry mixtures until just blended; avoid overmixing.
  5. Pour the batter into your prepared pan and bake for about 20 minutes or until a toothpick comes out clean.
  6. While cooling, prepare the frosting by blending avocado, cocoa powder, pitted medjool dates, and maple syrup until creamy.
  7. Once cooled, spread the frosting on top of the brownies.

Nutrition