These fudgy gluten-free, dairy-free, vegan brownies and are not only chocolatey, easy, and delicious, but are loaded with a secret healthy ingredient: BEETS!
Beets are full of good stuff and contain a unique source of phytonutrients called betalains, which are antioxidant, anti-inflammatory and detoxifying. Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C.
Simple to make, and a perfect healthy (ish) treat to feed your sweet tooth. :)
INGREDIENTS
• ½ cup coconut sugar
• 1/3 cup pure maple syrup
• ¼ cup cashew or almond butter
• ¼ cup + 2 tablespoons melted coconut oil
• ½ cup cacao powder
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt
• 2 flax eggs or 2 pasture raised eggs
• ¼ cup + 2 tablespoons almond flour
• ¼ cup beetroot powder
• ½ cup chocolate chips (dairy-free, if vegan)
PREPARATION
Preheat oven to 325 degrees
If using flax eggs, make flax eggs and set aside. You can make flax eggs by combining 1 tbsp ground flaxseeds and 3 tbsp water per egg
Whisk together: coconut sugar, nut butter, maple syrup, and coconut oil
Mix in cacao powder, vanilla extract, and salt
Add in flax eggs (or eggs), and then almond flour until combined
Mix in beetroot powder and chocolate chips
Pour batter over 8X8 pan lined with parchment paper and bake for 25 minutes (I actually needed to add an extra 15 minutes in my oven!)
Check with toothpick to see if they are done
Cool for 10 minutes, then cut into squares
Enjoy alone or with your fave dairy-free ice cream!