Fudgy Vegan Paleo Beetroot Brownies made with almond flour, tapioca flour and flax eggs. A healthy brownie recipe packed with nutrients!
These brownies. You will never look at beets the same way again.
They are so fudgy!
Here’s what you need to know about these beetroot brownies: they are…paleo, vegan, sugar-free, dairy-free, and beet-infused. They are made in a blender for crying out loud! Chewy, fudgy, rich, decadent, moist, orgasmic.
I’d hate to say you can’t taste the beets…but you can’t taste the beets. I know. It makes you cry real tears.
You know how pasta is a million times better the next day?
The same is true with these brownies.
Don’t get me wrong. Fresh out of the oven, these brownies taste like angels have anointed your taste buds with all the holy spirits, but when you leave them in the refrigerator over night, they’re like all Sylvester Stallone movies exploded in your mouth. But, gently.
Ingredients for Beet Brownies:
Cooked Beets: Use your favorite method to cook the beets. We need just over 1 cup of cooked beet.
Coconut Flour, Tapioca Flour, and Almond Flour: Taking the place of regular all-purpose flour, we use a combination of almond flour, tapioca flour, and coconut flour. Together, these flours add healthy fats and fiber to the brownies.
Flaxseed: Rather than using eggs, we make flax eggs for a vegan brownie recipe. One flax egg is equivalent to one tablespoon of ground flax seed and 3 tablespoons of water.
Full-Fat Canned Coconut Milk & Coconut Oil: Every great brownie recipe needs some fat, and I choose canned coconut milk and coconut oil. You can swap the oil out for butter if you’d like.
Coconut Sugar: The sweetener here. I like using coconut sugar because it is less refined and lower on the glycemic index than regular sugar. Swap it out for white sugar or brown sugar if you prefer.
Cocoa Powder: The chocolate portion of the recipe! Use your favorite unsweetened cocoa powder.
Baking Powder and Baking Soda: The leavening agents.
Sea Salt: Salt is a flavor enhancer! Don’t skip it!
Optional Additions: Chocolate chips or chopped walnuts or pecans.
How to Make Healthy Beet Brownies:
- Preheat the oven to 375 degrees F, and lightly oil an 8” x 8” baking dish.
- In a small bowl, stir together the water and flax meal. This process makes two vegan flax “eggs”. Allow the mixture to sit and thicken for about 10 minutes, stirring occasionally.
- Add the chopped roasted beets to a blender or a food processor. Blend for a few seconds to chop/puree the beets.
- Add the flax mixture (“eggs”) and the remaining ingredients to the blender (or food processor). Blend very well until completely smooth.
- Pour the brownie batter into the prepared baking dish and smooth it evenly. Place on the center wrack of the oven and bake for 45 to 55 minutes.
- Allow brownies to cool 30 minutes before slicing into them.
- Store in the refrigerator or freezer in an airtight container or a zip lock bag.
Why You’ll Love This Recipe
They are super fudgy…like they practically are fudge…In point of fact, I almost named the recipe, “Beet Fudge.” But I resisted because the recipe includes almond meal, and it just seem strange to call something fudge when there are floury ingredients involved. Ya feel?
Recipe Notes:
- The brownies won’t test clean when you stick a fork in them, because: fudge. Let them rest for a long time (30 minutes) before cutting into them in order to give them a chance to set up. You don’t need to worry about these being “under-cooked,” because they’re vegan. As in, no eggs. So there is no way to get sick. So, no excuses, drink the batter.
- Upon freezing these beet brownies, they turn into fudgesicles. No joke. Legit fudge popsicles. You may as well make a triple batch of the beetroot brownies and “test” them when they’re a.) hot b.) chilled c.) frozen.
- Channing Tatum approves.
Best consumed in marathon fashion while marathon watching Blacklist.
More Healthy Brownie Recipes:
Get your fudge on! Never have I ever felt this way about beets.
Beetroot Brownies Recipe
Ingredients
- 2 tablespoons ground flax seed
- 6 tablespoons water
- 4 small beets roasted and chopped (about 1-¼ cups pureed)
- 3 tablespoons coconut oil melted
- 1 1/4 cup full fat coconut milk
- 2 tsp pure vanilla extract
- ¾ cup raw cacao powder
- ¼ cup tapioca flour*
- 3/4 cup coconut sugar
- 1 ¼ cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1/2 teaspoon sea salt
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375 degrees F, and lightly oil an 8” x 8” baking dish.
- In a small bowl, stir together the water and flax meal (this process makes two vegan flax “eggs”). Allow it to sit and thicken for about 10 minutes, stirring occasionally.
- Add the chopped roasted beets to a blender or a food processor. Blend for a few seconds to chop/puree the beets.
- Add the flax mixture (“eggs”) and the remaining ingredients to the blender (or food processor). Blend very well until completely smooth.
- Pour the brownie batter into the prepared baking dish and smooth it evenly. Place on the center wrack of the oven and bake for 45 to 55 minutes.
- Allow brownies to cool 30 minutes before slicing into them. Store in the refrigerator or freezer.
Notes
Nutrition
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Hi! Do you think I could use arrowroot starch in place of tapioca starch?
Hi Bethanne! I haven’t tested the recipe using arrowroot, but in the past I’ve done a 1:1 replacement for tapioca flour in other recipes and it has worked fine. If you try it, let me know!
Hi, I love the look of these brownies. For some time I’ve been trying to make them with a fudgy texture (and failing)! I was dubious about them being vegan – but, ironically, have now discovered that eggs were actually the culprit behind my spongey monstrosities! The problem is that I only eat sugar from fruit or veg, so would date/prune puree, sweet potato, carrot or extra beetroot work as a substitute? I also wondered if you knew the conversion to grams, as I don’t understand cups and find conflicting information online. Thanks!