Oh! How long I have been planning on posting this recipe. The first time I made this recipe was last summer for a foodie Brunch. That time I never had time to shoot the brownies. My friends were so excited about these brownies that I just had to remake them again, shoot them and of course share the recipe with you!
If, you don’t like the taste of beetroot, don’t worry, as you won’t taste it. It will just make your texture super amazing and the unbaked dough nice and pink.
I served them with my home-made date chocolate sauce, but you can leave this out and spread any other chocolate cream on top. The fresh berries were definitely the icing on the cake!
Vegan Beetroot brownies
My new favourite brownie recipe!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Cakes
- Method: easy
- about 250g cooked and peeled beetroot ( cook it yourself 😛 )
- 150g juicy dates
- 110 ml filtered water
- 110g oat flour
- 100 g rice flour
- 1–2tbsp white almond butter
- 20–30 ml rice milk or any plant-based milk
- a bit of vanilla
- 1 tsp egg replacement ( optional )
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tbsp good quality cocoa powder
- 1 tbsp *carob powder
- tiny bit of salt
Pre-heat your oven to 180°C. Line a small baking tin ( 20×20 cm) or you can also use a round tin.
Mix your dates and water in a food processor. Add the cooked beetroot and process until smooth. Mix your dry ingredients in a bigger bowl and add your date-water sauce. Add the vanilla as well. Stir everything together.
Pour your mixture into your cake tin.
Bake it for 20 about minutes. Don’t bake it for too long.
Let it cool and serve with date chocolate sauce or without. ❤️🤤
You can find the date chocolate sauce here.
*you can also just use more cocoa powder
Wishing you all a beautiful week!💜
Lots of love
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