Enjoying brownies while getting nourished? Yes, please! These Beetroot Brownies are delicious and healthy and perfect for kids who hate vegetables. Plus, these are vegan, gluten-free, and refined sugar-free.
How are these beetroot brownies different than your classic brownies?
- They contain beetroot – but you can’t taste it. Plus, the color of the beetroot blends well with the cacao, so you can’t even see the beetroot.
- Oats instead of regular flour – to make it gluten-free, richer in fiber, and much more nutritious.
- Dates instead of sugar, making it guilt-free. Eat as much as you want!
- These are completely dairy-free and egg-free!
You can’t taste the beetroot
This might be sad for some and joyful for others because some might like the taste of beetroot while others do not.
(For instance, I love a hot cup of beetroot latte, while my husband hates it. Same goes for the beetroot juice. I simply love it.)
However, it is important to mention that you can’t taste the beets in these beetroot brownies. They just taste like regular brownies but a bit healthier.
If you wish to have a beetroot taste, I would suggest adding beetroot juice instead of oat milk. You will not only get the extra beetroot benefits but also have that beautiful deep red-purple color.
Video instructions
Beets are good for you!
It is a fact that beets are ranked in the top 10 most powerful natural antioxidants. I am not an expert but I know that no matter what veggie you eat, it is healthy for you!
The rich, deep color of beetroot isn’t just beautiful—it’s also a sign of the potent nutrients inside. The more vibrant the color of a veggie is, the more nutrients it has (such as minerals, vitamins, and antioxidants). Read more here.
It is mind-blowing that we can even make desserts out of beets. While desserts are generally considered unhealthy, you can now enjoy the healthiest dessert ever – beetroot brownies! You are welcome!
Cooking the beets
To make these beetroot brownies, you need to cook your beets first. By doing so, the beets will release their natural sweeteners and will blend so much easier (otherwise, you might ruin your blender).
There are a couple of ways to cook your beetroot:
- In the oven. I suggest this method because first of all, it’s much less messy: you just poke some holes with a fork and place them in the oven. Then, they are much easier to take the skin off. Second of all, all the nutrients are preserved: no water will absorb the nutrients or steam that will evaporate them.
- On the stove. You still have the option to cook your beets on the stove. You will first have to peel the beets, and then cut them in cubes. Afterward, place them in a pot along with 1/2 cup of water, place a lid on top, and let them cook until tender. Make sure to recover the extra water from the beets before using them in the brownies.
Whatever method you choose, make sure to cook the beets completely. You know they are completely done when you insert a fork and it pokes easily.
Pro tip: Don’t use pickled beetroot or any kind of beets from the jar if they have added ingredients. If you have a jar of beets, use it for a savory recipe as it won’t work for these brownies, even if you try rinse them.
How to store these beetroot brownies?
In the freezer. Once the brownies are completely cool, cut them into squares, and feel free to place some in the freezer for later. I try to do that for my future self no matter what sweets I make. Don’t forget to label what is inside if you don’t like surprises.
On the counter. If you plan to eat these beet brownies in the next couple of days, then just leave them on the counter. This way, your kids can grab them, too!
In the fridge. These brownies are stored well in the fridge for up to 5 days. It’s perfect if you are the type of person that likes to meal-prep. You can have one brownie square a day and freeze the rest.
Want more healthy brownie recipes?
– Vegan Chickpea Brownies
– Sweet Potato Brownies
Healthy Beetroot Brownies
Equipment
- Food processor/blender
- 20×20 cm / 8×8 inces baking dish
Ingredients
- 2 beets 400 g
- 2 cups oats certified gluten-free if necessary
- 1 cup cacao powder
- 1 tsp baking powder
- 1/4 tsp salt
- 2 1/2 cups juicy dates about 30 dates
- 1/2 cup oat milk
- walnuts for decoration
Instructions
- Wash your beets and poke using a fork. Place them in a baking dish and cover with aluminum foil. Bake at 200C/400F for about 1 hour. You will know they are done when a fork pokes easily into the beets. When done, let them cool a little, then remove the peel and cut them into cubes.
- Blend the oats into oat flour using a food processor or a blender. Add the oat flour into a large bowl.
- In the same bowl, sift the cacao powder. Then, add the baking powder and salt. Mix until combined.
- Remove the seeds from the dates and place them in the blender/food processor along with the cooked cubed beets. Pour the coconut oil and oat milk. Blend until a beautiful deep purple paste is formed.
- Add the beetroot mixture to the dry ingredients and mix to combine.
- Place a sheet of parchment paper into a baking dish. Add the brownie mixture and spread evenly. Add walnuts for decoration.
- Bake at 180C/ 350F for 25-27 minutes.
- Let the brownie cool completely before cutting, as it still cooks while it cools down. Enjoy!