Recipe Box: Dark Chocolate Beet Brownies

BeetBrownieCoverI adore baked goods.  Absolutely adore them.  But the truth is, I don’t really get to eat them since I avoid gluten, dairy, and most processed gluten-free alternatives.  I’ve also learned the hard way that just because things are raw and vegan, doesn’t necessarily mean they should be eaten all the time.  I got caught in the trap of thinking anything ‘raw’ was automatically amazing for you.  Many times, raw food desserts are packed with 2-3 cups of nuts and processed agave per recipe.  After working in the gourmet raw food world for a year, my digestion was wrecked from gorging on too many nuts and sugars each day.

BeetBrownie3So for Valentine’s Day this year, I was inspired to make something, gluten-free, low sugar, and relatively nut-free. It sounds silly to abide by so many ‘rules’ – but what it comes down to is I just want to enjoy something that makes me feel good!  The beets give these brownies a rich, earthy sweetness and red velvet-like flavor.  The cacao butter and paste bind it together for this dense, chewy amazing texture. Dark Chocolate Beet BrownieAnd the frosting…ohhh this frosting recipe has been my favorite throughout time!  It’s just four ingredients: avocado, raw honey, dates, raw cacao powder.  I use it for everything, from cupcakes and cakes, to just a straight spoon in the jar when I’m filling a serious chocolate craving.   I also used just a 1/3 cup of coconut palm sugar, but you can substitute this with date paste if you’d like to keep it down to 2 sweeteners.  Get ready, these are super indulgent, but leave you feeling light, energized, and oh-so-satisfied. Enjoy with a glass of activated almond milk!

BeetBrownie6DARK CHOCOLATE BEET BROWNIES

2 cups beets puree (2 medium beets, peeled & quartered)
1 ½ cup hot water
2 cups almond flour
3/4 cup golden flax meal
1 cup raw cacao powder
3/4 cup coconut palm sugar
½ tsp baking soda
½ tsp baking powder (aluminum-free)
1 tbsp cinnamon
2 tsp mesquite powder
½ tsp sea salt
1 tbsp vanilla extract
½ cacao butter, melted
½ cup cacao paste, melted

Chocolate Frosting
4 dates, pitted and soaked
1 avocado
1 tbsp virgin coconut oil
¼ cup raw honey
½ cup raw cacao powder

To Make the Brownie, preheat the oven to 350 degrees. Peel and quarter the beets, then place in a pot of boiling water for 10 minutes to soften.  Remove from heat and water, allowing beets to cool.  Transfer to a food processor or high-speed blender and puree with ½ cup water until a smooth liquid. Set aside.

While the beets are cooking, use your dehydrator or double boiler to begin slowly melting the cacao butter and paste on low heat until it is a liquid using a dehydrator or double boiler.  Set aside.

In a large mixing bowl, combine all the dry ingredients.  Stir in the beet mixture and the vanilla extract until well combined.  Fold in the cacao butter and paste, careful not to over mix. Grease a small baking sheet with coconut oil, then pour in the brownie mixture.  Even out the mixture using a spatula.  Place in the oven to bake for 30 minutes – or until you can stick a toothpick and remove clean. Allow mixture to cool completely before spreading the frosting on.

To Make The Frosting, first add the dates to your high-speed blender or food processor, pulsing until it becomes a paste.  Add in the avocado, coconut oil and raw honey next, process until creamy. Last, add the cacao powder and blend until smooth.  Can be stored in an airtight container up to 5 days in your fridge.

To Assemble, once the brownies have cooled, spread the frosting evenly using a spatula. Cover and place in your fridge for 2-3 hours to allow the frosting and brownie to set. Cut in 2-inch squares and enjoy! Store in your fridge for up to 5 days…but I dare you to make it last that long!

Yields 16-20 small brownies

Dosha Qualities
Decreases Vata (-)
Increases Pitta (+)
Increases Kapha (+)

Notes: Cacao can be very heating and increases pitta, while sweet treats and fats/oils like coconut and avocado can increase kapha but decrease vata.

7 Comments

Leave a comment

7 responses to “Recipe Box: Dark Chocolate Beet Brownies”

  1. Amy says:

    Hiya babes- it’s my friends bday this weekend and she eats mostly raw- and actually has some digestion problems like you mentioned in these posts but that’s another story. Anyway I’m missing her bday so wanted to make one of your raw desserts for her and am going to try this one. Wish me luck, it’s my first baking attempt of this sort!! Hope all is well.

    Amy xxx

    • vidyacleanse says:

      Amy! I hope the birthday baking went well! It looks like my previous reply never made it through to you. Was it a success?

  2. Dearna says:

    Oh wow, these look divine! I love the combination of chocolate and beets together – one of my favorite smoothie combinations is raw beet and cacao 🙂 Never thought to put them into my favorite sweet treat though, what a great idea! I’m pinning these ones for my next chocolate craving x

    • vidyacleanse says:

      The beet+chocolate combo is a winner, these are almost like red velvet in a way once you bake them! I hope you enjoy 🙂

  3. Kaya says:

    These are fantastic! I want to share how forgiving the recipe is. 1) I screwed up my blender and lost half of the beer on the wall… so I replaced it with avocado to complete the two cups. 2) instead of the cocoa butter and cacao I used fair trade dark organic chocolate chips. 3) instead of the chocolate frosting I made a coconut “cream cheese” frosting by blending coconut manna, vanilla and maple syrup. I served them at a gathering and they were so good!

    • Ah yes! Kitchen blunders, I’ve so been there many times before. I’m glad to hear you modified and recovered with success! I can’t wait to try the coco manna frosting, great idea and it sounds fabulous. I just bought a fresh jar of Ostara Cocotella that would be perfect for this! Thanks for sharing your culinary adventures 🙂

    • Melvina says:

      Your website has to be the elctironec Swiss army knife for this topic.

Leave a Reply

Your email address will not be published. Required fields are marked *