Rich, Chocolaty Vegan Beet Brownies With Wholesome Ingredients

I have a confession.

I love vegetables, but even I don't always feel like eating them.

I know how important vegetables are in our everyday diets, and I do my best to eat the recommended daily amount. Some days, though, it just doesn't happen.

What do I feel like eating?

You can probably guess where this is going. I want chocolate cake.

Call it the munchies, call it a craving, but

I

want

something

sweet

and chocolaty

RIGHT NOW!!

Like a soft, fudgy brownie with a generous layer of frosting on top.

Is that so much to ask?!

The kind you can't stop eating. The kind that leaves chocolate all over your mouth and hands and makes you feel wonderfully comforted from the inside out.

But on the other hand…

I don't want to eat junk food, either!

So what's a chocolate-craving vegetable lover to do?

To have my cake and eat it, too, I baked vegan beet brownies made with only wholesome ingredients.

Wholesome enough that I'd even eat them for breakfast. (Yes, really.)

These brownies are rich, chocolaty, and comforting. For me, at least, they take care of that "I need something sweet right now" feeling.

A Little About These Vegan Beet Brownies

Let me make one thing very clear, right up front:

If you don't like beets, skip to the next recipe. Their flavor definitely comes through.

For everyone about to ask, "Can you taste the beets?" Yes! Absolutely! (Don't say I didn't warn you.)

And that's a wonderful thing. Really.

Beets have a natural sweetness that somehow works beautifully with cocoa and coconut, making a soft, delicious batter.

I think these vegan beet brownies could be a great fit for picky kids who don't like vegetables

(you don't have to announce the beets), or anyone who wants to eat more vegetables but also wants to dig into something sweet.

Substitutions, swaps, and a few tips:

I used cooked beets sold in vacuum-sealed packages. You can also boil your beets in a pot of water or roast them in the oven before using them.

If you don't like beets and want to use a different vegetable, try the same amount of cooked sweet potato or carrot.

For sweetness, I used good-quality pitted Medjool dates. You can substitute the same amount of date paste.

I used half coconut flour and half oat flour. You can swap in another mild-flavored, light-colored flour you like. I don't think legume flours, such as chickpea or lentil flour, would work here because their flavor is too strong.

For the ganache, I used coconut oil, cocoa powder, and maple syrup for sweetness. You can replace the maple syrup with silan (date syrup) or another sweetener you like. The coconut oil isn't interchangeable here: it firms up below 25°C (77°F).

The ganache's consistency depends on the room temperature. If it's warm, above 25°C (77°F), the ganache will stay liquid. Work in an air-conditioned room if needed.

For an extra-sticky ganache, increase the amount of maple syrup.

For a little extra happiness in every bite, add chocolate chips, dried or fresh raspberries, or whatever mix-ins sound good to you.

Want another brownie recipe? Try this one

Nutrition information from Noam Bachar (an Israeli clinical dietitian and fitness coach):

One vegan beet brownie, weighing 80 g (2.8 oz), from a batch of 20 contains:

183 calories

4 g protein

27 g carbohydrates

3 g fat

Vegan Beet Brownies

Chocolaty, indulgent, and pure comfort in every bite.

Keyword chocolate, brownies, beets

Prep Time 10 minutes

Cook Time 15 minutes

Yield 20 pieces

Calories 175 kcal

Ingredients

• 7 whole cooked beets 850 g (30 oz)
• 10 whole pitted Medjool dates 170 g (6 oz)
• 1 cup coconut flour 230 g (8.1 oz)
• 1 cup oat flour 155 g (5.5 oz); you can grind oats in a blender instead
• 1/3 cup cocoa powder 25 g (0.9 oz)
• 3 tablespoons coconut oil 30 g (1.1 oz)
• 1 tablespoon lemon juice 10 ml (0.34 fl oz)
• 1 teaspoon baking powder 10 g (0.35 oz)
• 1 teaspoon vanilla extract
• 1/3 cup almond milk 70 ml (2.4 fl oz)

Chocolate Ganache

• 1/3 cup coconut oil 70 g (2.5 oz)
• 1/3 cup maple syrup 100 g (3.5 oz)
• 1 heaping tablespoon cocoa powder 10 g (0.35 oz)

Instructions

Preheat the oven to 180°C (350°F)

1. Add the cooked beets and pitted dates to a food processor. Process until smooth and evenly blended. This can take a few minutes, so give it time.

   

2. Transfer the mixture to a deep mixing bowl and add the remaining brownie ingredients.

3. Mix thoroughly until everything is evenly combined and there are no lumps.

4. Use a spoon to spread the batter in a baking pan. Smooth it into an even layer, with no dips or mounds.

   

5. Bake for about 15 minutes.

6. Remove from the oven and let cool for at least an hour.

Make the Chocolate Ganache

1. If the room temperature is below 25°C (77°F), as it might be in winter, melt the coconut oil in the microwave or in a saucepan.

2. Pour the liquid coconut oil into a bowl.

3. Add the maple syrup and cocoa powder. Mix well until smooth and free of lumps.

4. Pour the ganache over the cooled brownies.

   

5. In summer, or whenever the room is warmer than 25°C (77°F), refrigerate the brownies for at least an hour so the ganache can set.

6. Cut into 20 pieces and dig in!