Healthy Chocolate Beetroot Brownies (Red Velvet)
Red Velvet brownies with beets and green banana flour. A healthy, low calorie brownie you can feel good about. Prebiotic, gluten free, dairy free option, vegan option.
- 2 beets cooked and cooled
- 2 eggs room temperature (or try flax egg or vegan liquid egg replacer)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/3 cup maple syrup
- 1/8 cup coconut oil melted
- 1/4 cup unsweetened cocoa powder
- 3/4 cup green banana flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tbsp dark dairy free chocolate chips or cacao nibs for the top
For Optional Cream Cheese Glaze
- 2 tbsp cream cheese
- 1/4 cup cottage cheese
- 2 tbsp almond milk to thin
- 1 tbsp maple syrup
- 1/4 tsp vanilla extract
To Roast Beets
Preheat oven to 425 F. Wash and remove stems of the beets. Place them on tin foil, wrap tightly and place on a baking sheet.
Bake at 425 F for 45 minutes. Remove from the oven, unwrap the tin foil and cool 20 minutes. Carefully peel the skin from the beets and slice into chunks.
For the Brownies
Preheat oven to 350 F and grease an 8×8 square pan.
Blend all of your ingredients, except chocolate chips or nibs, in a food processor, blender, or Nutribullet until fully blended and smooth. If you are making the glaze, mix or blend this separately and set aside.
Pour the batter to the greased baking pan and bake at 350 F for 22-25 minutes until set. Do not over bake.
Remove from the oven, and sprinkle chocolate chips or cacao nibs to the top of the brownies and let cool before cutting.
Drizzle with optional cream cheese glaze to serve.
Serving: 1brownie | Calories: 108kcal | Carbohydrates: 10g | Protein: 1.2g | Fat: 7.4g | Potassium: 115mg