This blogpost also is available in German.
It‘s Christmas time and we are probably all getting into the baking cookie business, but in between there is always room for some extremely moist vegan brownies, packed with a superfood that grows almost right in front of our doors – figuratively speaking- aka the beetroot. And who can say no to chocolate anyways? In case you‘re about to say you can live without chocolate please walk away and never turn back, *lol*! Chocolate is an essential food! 😉
But back to the beetroot. Have you ever tried it in sweets? These brownies were the first time for me to experiment with beetroot in a dessert. The result indeed was mind blowing! Chocolate and beetroot are a match made in heaven, which I did not expect! The earthiness of the beetroot combined with the sweetness and slightly bitter hue of dark chocolate literally are a dream team.
Obviously using vegetables for baking isn‘t something new. My grandmother always used to make a chocolate bread with zucchini in it. And pumpkin works quite great in baked goods as well. But beetroot was new terrain. Why using it? Well first of all can you resist the beautiful dark magenta color? It‘s beautiful and brings a slightly different twist to just regular brown chocolate brownies. But the main reason to use beetroot for these vegan brownies or even any other baked treat are it‘s excellent characteristics. They are rich in Vitamin C, B6, antioxidants, nitrates and contain betalains. The latter ones have great attributes, like antiinflammatoric, antioxidant & detoxing effects. In other words beetroots work great to detox your body, improve blood pressure and cognitive functions, lower bad cholesterol and are said to boost your libido. Any doubts remaining about trying these vegan beetroot brownies?
Enjoy the recipe and read you soon
Vegan Beetroot Brownies
- 300 g beetroot, cooked organic
- 200 g dark chocolate, vegan organic & fairtrade
- 50 g margarine, vegan
- 2 tbsp chia seeds organic
- 5 tbsp tap water
- 1 package vanilla sugar
- 50 g xylitol organic
- 50 g ground almonds organic
- 1 pinch of salt organic
- 1 pinch of ground cinnamon organic
- 100 g wheat flour or light spelt flour organic
- 100 ml soy cream
- 1 tbsp coconut oil organic
- 75 g dark chocolate with raspberries, vegan organic
- 1-2 tbsp blackberry or raspberry fruit powder
- 1 handful dried flower blossoms
Preheat the oven at 200° Celsius.
Break the dark chocolate in bits & melt in a pan together with the margarine. Add to the beetroot and puree until you got a homogenous batter.
Mix chia seeds & tap water together and let sit for a bit, as it can thicken up.
Add all the ingredients up to the flour (flour included). Mix until very well combined combined.
Pour your brownie batter into a square baking sheet (20x20cm) layed out with parchment paper. Put in the oven and bake for 30 up to 35 minutes.
Let the brownies cool down. In the meantime heat the soy milk and melt coconut oil together in a pan.
Break vegan raspberry chocolate into bits and pour over the warm soy cream with the coconut oil. Mix until the chocolate melts completely.
Pour the mixture over your cooled down brownies and distribute evenly. Let sit until the glaze starts to firm up.
Dust the glaze with blackberry or raspberry fruit powder and sprinkle on some dried flower blossoms.
Cut brownies into squares and enjoy!