Fudgy Paleo Beetroot Brownies
Vegan fudge brownies made with beets, almond flour, coconut sugar and more.
Servings: 9 large brownies
Calories: 292kcal
Ingredients
- 2 tablespoons ground flax seed
- 6 tablespoons water
- 4 small beets roasted and chopped (about 1-¼ cups pureed)
- 3 tablespoons coconut oil
- 1 1/4 cup full fat coconut milk
- 1 tablespoon pure vanilla extract
- ¾ cup raw cacao powder
- ¼ cup tapioca starch*
- 3/4 cup coconut sugar
- 1 ¼ cups almond meal/flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1/2 teaspoon kosher 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. Blend for a few seconds to chop/puree the beets.
- Add the flax mixture (“eggs”) and the remaining ingredients to the blender. 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
*You can replace tapioca starch with corn starch.
Nutrition
Serving: 1of 9 | Calories: 292kcal | Carbohydrates: 30g | Protein: 5g | Fat: 18g | Fiber: 2g | Sugar: 22g