These vegan beet brownies are super fudgy, grain free, gluten free and paleo friendly. This healthy brownie recipe is made from cooked beets and sweetened with dates. It's a dessert the whole family will love!
A couple months ago I purchased a case of cooked beets from Costco with the idea of using them in a few recipes. But of course, my to-do list has been so long that I've only now put them to use.
Even if I don't get around to creating more beet recipes anytime soon, the extra large serving was all worth it thanks to these amazing vegan beet brownies.
These chocolate beet brownies are super fudgy (the way all brownies should be), sweetened with dates (no added sugar) and kid approved (always a win).
They're probably my favorite brownie recipe to date...which is saying a lot because I've tried my fair share of brownies!
Why You'll Love these Vegan Beet Brownies
- paleo and vegan friendly: made with simple, wholesome ingredients
- gluten free and grain free: made with almond flour and cocoa powder
- egg free
- dairy free
- no added sugar: only sweetened from the beets, dates and dark chocolate
- hidden veggies: the beets are undetectable, perfect for any palate
Ingredients
Here's what you need to make these gluten free beet brownies:
- cooked beets (I used Love Beets which are pre-cooked, but you can steam your own)
- pitted dates (I used Medjool)
- avocado oil (I like Chosen Foods avocado oil)
- vanilla extract
- blanched almond flour
- cocoa powder
- salt
- dark chocolate (I recommend 65-75% dark)
All of these ingredients are paleo and vegan friendly, perfect for making healthy brownies!
How to Make Healthy Beet Brownies
To make these brownies, you'll need a food processor or high powered blender, as the beets and dates need to be blended. After blending most of the ingredients, the batter is poured into a mixing bowl and combined with the melted dark chocolate. And lastly, it's placed in a lined baking dish and baked in the oven. Here are the steps:
First, preheat your oven to 350 degrees F. Line an 8" x 8" glass baking pan with parchment paper and set aside. If you are using a larger pan, then double the recipe.
Prep the Dates
Remove the pits from the dates and place them in a small bowl or large cup. Then, boil water and pour it over the dates, covering them completely. Let the dates sit for 5 minutes. This step softens the dates, making them perfect for blending.
Make the Batter
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 until it's nicely pureed and looking a bit like baby food.
Then, 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.
Grab the dark chocolate and place it in a small sauce pan. Melt the chocolate 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.
Bake the Brownies
Pour the brownie batter into the lined baking dish and place them in the preheated oven. Bake them at 350 degrees for 45 minutes.
Cool the Brownies
After baking, cool the brownies to room temperature in the baking dish. This allows them to further set.
After cooling, you can eat them at room temperature or store them in the fridge overnight and eat the next day. Personally, I like these brownies best after a night in the fridge.
Beet Brownie Brownie Toppings
These brownies taste great as-is, but you may top them with a dark chocolate drizzle (like I did) or your favorite frosting.
You can even go "extra" and add some sprinkles or flaked sea salt too. I topped these with some dried edible flowers and pinch of beet root powder for a pop of color.
Frequently Asked Questions
Beets are extremely nutritious! They are packed with vitamins, minerals and plant compounds, some of which have medicinal properties. Here are a few fun facts:
- Beets contain the compound betaine which helps with liver function.
- The phytosterols, or plant sterols, present in beets, are structurally similar to cholesterol and can help to lower LDL cholesterol.
- They work as a "blood builder", which can be helpful for people who suffer from anemia and fatigue.
- They contain potassium and nitrates, which can help to lower blood pressure
Yes! You do not have to use pre-cooked beets like I did. Instead, you may steam the beets or roast them in the oven if you prefer.
Since these beet brownies are made with almond flour, they are not nut free. BUT, you should be able to swap the almond flour for tigernut flour and get similar results.
More Vegan Recipes Using Beets
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Vegan Beet Brownies (Gluten Free, Paleo)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8" x 8" pan
Description
These healthy vegan beet brownies are made with cooked beets and sweetened with dates. They're gluten free, vegan and paleo friendly.
Ingredients
- 1 cup pitted dates (155g)
- 1 cup chopped cooked beets (170g)*
- ¼ cup avocado oil
- 1 tsp vanilla extract
- ½ cup blanched almond flour (50g)
- ¼ cup cocoa powder (25g)
- ¼ tsp salt
- 5 oz dark chocolate (65-75%)
Instructions
- 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.
Notes
*I used pre-cooked beets, but you may steam or roast your own.
Katie
These beet brownies are incredible! Super fudgy, easy to make and you can't taste the beets. Hope you all love the recipe as much as I do!
Bethany H
I have these beet brownies in the oven now!! I know I'm going to be obsessed with these especially if they taste as good cooked as the raw batter!! Thanks for this easy delicious recipe!!
Katie
Yay! Thank you 🙂