These Vegan Beetroot Brownies with Chocolate Avocado Frosting are the perfect guilt-free indulgence. Moist, rich, and surprisingly healthy, these brownies incorporate the earthy sweetness of beetroot with creamy avocado to create a delightful treat that will satisfy your chocolate cravings. Whether you’re a dedicated vegan or simply looking to reduce your dairy intake, these brownies make a delicious addition to any dessert table.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Servings: 9 squares
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 150
- Protein: 4 g
- Carbohydrates: 18 g
- Fat: 7 g
- Fiber: 4 g
- Sugar: 7 g
- Sodium: 150 mg
Why Make This Vegan Beetroot Brownies with Chocolate Avocado Frosting
These brownies not only taste incredible, but they also bring a burst of nutritional benefits. The beetroot adds a natural sweetness and a vibrant color, while almond flour and oats contribute protein and fiber for a satisfying treat that will keep you full. Plus, the avocado frosting is a game-changer, providing a creamy texture that compliments the rich brownie base without any dairy. Set these brownies at the center of your next gathering, and watch as they disappear in no time!
How to Make Vegan Beetroot Brownies with Chocolate Avocado Frosting
Ingredients:
- 1 cup cooked and pureed beetroot
- 1 cup almond flour
- 1 cup oats
- 1/2 cup cocoa powder
- 1/2 cup maple syrup or agave syrup
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 ripe avocado
- 1/4 cup cocoa powder (for frosting)
- 2-4 tbsp maple syrup (for frosting)
- 1 tbsp almond milk (for frosting)
Directions:
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Step 1: Preparation
Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan to ensure your brownies won’t stick.
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Step 2: Mixing
In a large bowl, mix together the beetroot puree, almond flour, oats, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt until well combined. The mixture should be smooth and thick.
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Step 3: Cooking
Pour the brownie batter into the prepared baking pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking!
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Step 4: Finishing
While the brownies are baking, prepare the frosting by blending the avocado, cocoa powder, maple syrup, and almond milk in a blender until smooth. If it’s too thick, add a bit more almond milk until you reach the desired consistency. Once the brownies are cooled, spread the frosting generously on top. Cut into squares and serve.
How to Serve Vegan Beetroot Brownies with Chocolate Avocado Frosting
These brownies are perfect for any occasion, whether it’s a cozy evening at home, a potluck with friends, or as a satisfying dessert after dinner. Enjoy them warm with a scoop of dairy-free ice cream or serve them cold with fresh fruit for a refreshing twist. They also make delightful snacks for school lunches or midday pick-me-ups.
How to Store Vegan Beetroot Brownies with Chocolate Avocado Frosting
Store any leftover brownies in an airtight container in the refrigerator for up to a week. If you want to keep them longer, wrap them tightly in plastic wrap and freeze for up to three months. Just thaw in the fridge overnight before enjoying!
Expert Tips for Perfect Vegan Beetroot Brownies with Chocolate Avocado Frosting
- Measure Accurately: Be precise with your measurements for the best texture.
- Check for Doneness: Keep track of the baking time and do the toothpick test to ensure your brownies are perfectly baked.
- Variations: Try adding nuts or vegan chocolate chips to the batter for added texture.
- Sweetness to Taste: Adjust the sweetness in the frosting based on your preference by using less or more maple syrup.
Delicious Variations
- Nutty Twist: Fold in chopped walnuts or pecans into the batter for added crunch.
- Spicy Kick: Add a pinch of cinnamon or cayenne pepper to the brownie mix for a warming bite.
- Fruity Flavors: Consider mixing in some orange zest or almond extract for a pop of citrus flavor.
Frequently Asked Questions
- Can I use fresh beetroot instead of cooked?
Yes, just steam or roast the beetroot until tender, then puree it. - What if I don’t have almond flour?
You can substitute with whole wheat flour or another gluten-free flour of your choice. - Is there a nut-free option for this recipe?
Yes, you can use oat flour in place of almond flour for a nut-free version. - Can I make this recipe without maple syrup?
Yes, agave syrup or coconut sugar are suitable substitutes. - How can I tell when the brownies are done baking?
Insert a toothpick into the center of the brownies; if it comes out clean or with a few moist crumbs, they are ready.
Conclusion
These Vegan Beetroot Brownies with Chocolate Avocado Frosting are a delicious way to enjoy dessert without compromising on health. Packed with nutrients and rich in chocolate flavor, they’re sure to impress both vegans and non-vegans alike. Don’t hesitate to share them with friends and family—they might just become your go-to brownie recipe! Enjoy the delightful process of baking and the joy of sharing these scrumptious treats. Happy baking!
Print
Vegan Beetroot Brownies with Chocolate Avocado Frosting
- Total Time: 40
- Yield: 9 squares 1x
- Diet: Vegan
Description
Moist, rich, and surprisingly healthy, these vegan brownies incorporate beetroot with creamy avocado to satisfy your chocolate cravings.
Ingredients
- 1 cup cooked and pureed beetroot
- 1 cup almond flour
- 1 cup oats
- 1/2 cup cocoa powder
- 1/2 cup maple syrup or agave syrup
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 ripe avocado
- 1/4 cup cocoa powder (for frosting)
- 2–4 tbsp maple syrup (for frosting)
- 1 tbsp almond milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a large bowl, mix together the beetroot puree, almond flour, oats, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt until well combined.
- Pour the brownie batter into the prepared baking pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the frosting by blending the avocado, cocoa powder, maple syrup, and almond milk in a blender until smooth. Spread the frosting generously on top of the cooled brownies. Cut into squares and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week, or freeze for up to three months.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
