Vegan Beet Brownies (Gluten Free, Paleo) (Edit recipe)

These healthy vegan beet brownies are made with cooked beets and sweetened with dates. They're gluten free, vegan and paleo friendly.

15 minutes

45 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	45
Fat:	4 g
Carbohydrates:	2 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	47 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

by bakeitpaleo

View original recipe

Serves: 16

Ingredients

1 cup Medjool Dates, (155g)
1 cup Pre-Cooked Beets, (170g)
0.25 cup Avocado Oil
1 tsp Pure Vanilla Extract
0.5 cup Almond Flour, (50g)
0.25 cup Cocoa Powder, (25g)
0.25 tsp Salt
5 oz Dark Chocolate, (65-75%)

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F. Line an 8" x 8" glass baking pan with parchment paper and set aside.
Soften the dates: remove the pits from the dates and place the dates in a small bowl or large cup. Boil water and pour it over the dates, covering them completely. Let the dates sit for 5 minutes.
Drain the water from the dates and place them in a food processor or high powered blender, along with the cooked beets. Blend the mixture, stopping every so often to scrape the sides.
Add in the avocado oil, vanilla, almond flour, cocoa powder and salt. Blend the mixture until smooth, stopping every so often to scrape the sides.
Place the dark chocolate in a small sauce pan and melt on the stove top, over low heat. Once fully melted, combine the chocolate and the rest of the brownie mixture in a large mixing bowl. Mix with a spatula until well combined.
Pour the brownie batter into a the lined baking dish and place in the oven.
Bake at 350 degrees for 45 minutes.
After baking, cool the brownies to room temperature in the baking dish.
Store in fridge up to two weeks.