Double Chocolate Red Velvet Brownies
5 from 2 votes
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This Vegan Double Chocolate Red Velvet Brownie recipe is an excerpt from Crystal Bonnet’s new book The Art of Raw DessertsCrystal is a raw food chef, instructor, and cookbook author.

Double Chocolate Red Velvet Brownies

We use fresh beets in this recipe to create a red velvet appeal, moisten the brownies and provide an extra boost of nutrition. This recipe is in my top five all-time favorites; the result is a tender, delicious brownie. The candied nibbed walnuts are added for crunch and flavor, but they are a great recipe on their own as well, for a snack or ice cream topper!

What You’ll Need

Candied Nibbed Walnuts

Red Velvet Brownies


  • Dark Chocolate Ganache
  • Vegan White Chocolate Sauce
Double Chocolate Red Velvet Brownies

Double Chocolate Red Velvet Brownies

5 from 2 votes
Indulge in these Double Chocolate Red Velvet Brownies made with fresh beets for added nutrition and a rich red velvet appeal. Moist and tender, these brownies are a top favorite and are complemented by the crunchy and flavorful candied nibbed walnuts, which also make for a tasty snack or ice cream topping. Try this recipe for a delicious and nutritious treat!
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Author: Crystal Bonnet
Servings: 16 brownies


  • Candied Nibbed Walnuts
  • 2 cups 200 g raw walnuts, soaked for 4 hours and rinsed
  • ¼ cup 30 g cacao nibs
  • ¼ cup 40 g coconut sugar
  • 2 tbsp 30 ml coconut nectar
  • 6 drops vanilla extract Medicine Flower brand preferred
  • Pinch of Himalayan salt
  • Red Velvet Brownies
  • 1 cup 165 g peeled and chopped red beets
  • 11 large Medjool dates soaked to soften and pitted
  • ¾ cup 72 g cacao powder
  • 1 cup 80 g medium-shred unsweetened dried coconut
  • 1 cup 130 g soaked and dehydrated almonds
  • ¾ cup 75 g soaked and dehydrated walnuts
  • ¼ cup 40 g coconut sugar
  • ¼ tsp Himalayan salt
  • 2 tbsp 30 ml melted virgin coconut oil
  • 10 drops vanilla extract Medicine Flower brand preferred
  • ¾ cup 111 g chopped Candied Nibbed Walnuts
  • Assembly
  • 1 batch Dark Chocolate Ganache see notes
  • 1 batch Vegan White Chocolate Sauce see notes


  • In a bowl, combine the walnuts, cacao nibs, coconut sugar, coconut nectar, vanilla and salt. Spread the mixture on a lined dehydrator tray and dehydrate at 115°F (46°C) for 24 hours. The mixture will be sticky but will have a crunchy texture once cooled. Place the candied walnuts in the freezer to crisp up before use.
  • In a high-speed blender, blend together the beets and dates to form a puree. In a food processor, process the cacao powder, coconut, almonds, walnuts, coconut sugar and salt together until a coarse flour forms. Be careful not to overprocess the mixture into a fine flour; some texture should remain.
  • Add the beet mixture, melted coconut oil and vanilla to the food processor, and process until the mixture is combined and starts sticking together. Add the chopped candied nibbed walnuts and pulse until they are incorporated. The batter will be very sticky and you may have to stir in the candied walnuts by hand using a spatula.
  • Line an 8-inch (20-cm) square baking pan with parchment paper and, using your hands, press the brownie batter into the bottom of the pan to create an even, thick layer. Using the back of a spoon, firmly smooth out the layer.
  • Before adding the dark chocolate ganache, have the white chocolate sauce made and ready to use as we are using this as a marble decoration on top. Pour the dark chocolate ganache on top of the brownie mixture and pat the pan on the counter to release any air bubbles and even out the mixture.
  • Transfer the white chocolate sauce to a squeeze bottle or piping bag and create horizontal lines approximately ⅜ inch (1 cm) apart, starting from one side of the pan to the other, until there are even lines across the entire ganache layer. Usinga toothpick or wooden skewer, graze only the top of the lines from one end to another in the opposite direction, alternating from top to bottom, creating a beautiful design on top.
  • Chill the brownies in the freezer overnight or for a minimum of 8 hours, until firm. Remove the pan from the freezer and slice into 2-inch (5-cm) squares (you can use a ruler to mark each cut with a knife). Allow to thaw and serve immediately or store in the freezer for up to 1 month or the fridge for up to 3 days. They won’t last long in the fridge because of the fresh beets, but they store well in the freezer.


  • When choosing beets for this recipe, choose the ones smaller in size. The larger the beet, the woodier it tastes. Smaller beets are sweeter.


  • For the chocolate ganache, there is a recipe in Crystal's book, otherwise you can also microwave equal parts (in weight) vegan butter and dark chocolate chips, then mix and let cool.
  • For the vegan white chocolate sauce, there is a recipe in Crystal's book, otherwise you can also  melt vegan white chocolate in a Bain-marie and then whisk it white heavy coconut cream and a little vanilla extract until you get a creamy sauce.
Tried this recipe?Let us know how it was!

Reprinted with permission from The Art of Raw Desserts by Crystal Bonnet. Page Street Publishing Co. 2022. Photo credit: Crystal Bonnet. Click here to order a copy.

About the Cookbook

Get ready to take your raw dessert game to the next level with this collection of insanely delicious and nutrient-packed vegan recipes. Professional raw chef and culinary instructor Crystal Bonnet shows you how to make plant-based treats with fresh, creative flavors―from earthy lavender truffles to refreshing mint cream tarts. Her straightforward directions make it easy to create fluffy cakes, gooey brownies and perfectly creamy chocolates using your dehydrator, freezer and other conventions of the raw kitchen. From beloved classics to desserts you never thought could be enjoyed raw, here are just some of the delectable recipes you’ll find:

  • Three-Layer Tiramisu Cake
  • Chocolate Mousse Cake with Cherry Jam
  • Blackberry Ginger Lime Zebra Cheesecake
  • Pecan Pie with Rosemary and Orange
  • Banana Cream Pie with Gingerbread Crust
  • Mocha Donuts with Espresso Glaze
  • Lemon Poppy Seed Coconut Shortbread Cookies
  • Strawberry Rose Pistachio Cream Slice
  • Double Chocolate Red Velvet Brownies
  • Hawaiian Sunshine Crumble Squares


Double Chocolate Red Velvet Brownies

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