Soft and fudgy whole food plant-based chocolate beet brownies that are gluten-free and exceptionally easy to make. You’ll only need a food processor and 15 minutes of your time.
- 2 cans (480g, 16.9oz) cooked unsalted black beans
- 1 cup (130g, 4.6oz) cooked beetroot (if grated, then loosely packed cup)
- 60g (2.1oz) rolled oats
- 6 medjool dates (juicy dates), stones removed (see notes for sub info)
- 2 tbsps cocoa powder
- 3 tbsps carob powder
- ¼ tsp Himalayan salt
- 2 tbsps (40g, 1.4oz) additive-free peanut butter
- 3 tbsps coconut flour
- ½ cup (120g, 4.2oz) additive-free oat milk
- 20g (0.7oz) of cacao liquor (buttons, chips)
- Simply add all ingredients (except cacao liquor) into food processor and process until you have homogeneous batter.
- Preheat oven to 175C (350F).
- Next, chop cacao liquor (if you don’t use chips or buttons) and mix it into brownie batter leaving a quarter to sprinkle on the brownie.
- Pour the mixture onto baking sheet lined with parchment paper and, using a spatula, form a square of about 19×19 cm (7.5×7.5 inches).
- Sprinkle the remaining cacao liquor onto the brownie and bake for 30 minutes. Those brownies will remain of a soft and moist side. So, you don’t need to check any toothpicks inserted in the centre. Let cool before slicing.
Storage tips: store on kitchen counter in a container with lid loosely on for up to a day. Then transfer the container to fridge where they’ll be alright for 3 additional days. For longer keeping, put your brownie pieces into freezer.
You can use beet puree, in which case weigh 130 grams (4.6oz).
Feel free to substitute dates with 3-4 tablespoons of date sugar, coconut sugar, xylitol or erythritol. This is especially valid, if you’re on Candida diet, but would still like to enjoy those beet brownies.
Any additive-free nut butter will do in this recipe, e.g. almond butter or hazelnut butter.
Same goes for plant milk – use any preferred one like soymilk, almond milk, rice milk. However, I would not suggest pea milk as it would change the taste quite a bit. I know that because I made the mistake with my sorghum muffins when I had run out of other plant milks.
In addition, should you not follow Plantricious guidelines, you’re free to substitute dark chocolate or chocolate chips for cacao liquor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Oven
- Serving Size: 1/9 of recipe
- Calories: 217 kcal
- Sodium: 87.7mg
- Fat: 5.4g
- Carbohydrates: 27g
- Fiber: 8.9g
- Protein: 8.2g
Keywords: brownies, chocolate, beetroot, black beans