Description
Indulge in the rich, fudgy goodness of Beetroot Brownies with a Chocolate Avocado Frosting. These decadent treats are not only a delight to the taste buds but also packed with nutrients from beetroot and creamy avocado. Perfect for sharing at gatherings or enjoying as a guilt-free dessert, these brownies are entirely vegan and gluten-free-friendly. Their vibrant color and sumptuous texture will impress any guest, making them a standout choice for any occasion.
Ingredients
Scale
- 1 2/3 cup all-purpose flour (or spelt/wholemeal)
- 1 cup coconut sugar
- 1/4 cup cocoa powder
- 1 tablespoon ground chia seeds
- 1/4 teaspoon baking powder
- 1 cup beetroot puree
- 3/4 cup melted vegan chocolate
- 1 medium avocado (for frosting)
- Medjool dates (for frosting)
Instructions
- Preheat your oven to 350°F (180°C) and line an 8 or 9-inch baking pan with parchment paper.
- In a bowl, mix dry ingredients: flour, coconut sugar, cocoa powder, chia seeds, baking powder, and salt.
- Add wet ingredients: beetroot puree, melted chocolate, oil, dairy-free milk, and vanilla extract. Stir until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 15-20 minutes until the top is dry; a skewer should come out with crumbs.
- Cool in the pan before making the frosting by blending avocado, cocoa powder, dates, and maple syrup until smooth.
- Spread frosting over cooled brownies and cut into squares.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 brownie (approximately 65g)
- Calories: 145
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg