Beetroot Brownies with Chocolate Avocado Frosting

Vegan Desserts

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Beetroot Brownies with Chocolate Avocado Frosting


Scale

Ingredients

Brownie Dry ingredients

  • 1 1/4 cup plain or all-purpose flour
  • 1 cup coconut sugar, or to taste
  • 1/4 cup cocoa or raw cacao powder
  • 1 tbsp ground chia or flax seeds
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda

Brownie Wet ingredients

  • ~1 cup beetroot puree
  • 3/4 cup melted vegan chocolate
  • 1/4 cup light-tasting vegetable oil
  • 3 tbsp plant-based milk

Chocolate Avocado frosting

  • 1 medium-size avocado, skin and seed removed
  • 1/4 cup cocoa or raw cacao powder
  • 4 medjool dates, pitted
  • 14 tbsp maple syrup, to taste

Instructions

  1. Preheat the oven to 180°C (350°F). Line a 20cm (8-inch) square baking pan with baking paper.
  2. Add all the dry ingredients to a medium-size bowl and mix until there are no lumps. Add all the wet ingredients to the bowl and mix until combined. Pour the batter into your baking pan and smooth the top.
  3. Bake the brownies in the oven for 15-20 minutes (shorter if you like them fudgy, longer if you like them more crispy). The brownies are ready when the surface is dry. They will set more over time. Allow the brownies to cool in the baking pan.
  4. To make the frosting: Add all ingredients to a food processor and puree until it is as smooth as possible.
  5. When the brownies are cool, spread the surface with the avocado frosting.
  6. The brownies can be stored in an airtight container in the fridge for 5 days or in the freezer for up to 1 month.

Notes

Find more of Anthea’s recipes on @rainbownourishments.

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