After I learned how to make classic vegan brownies, my creativity couldn’t stop there (!) and I started to make different kinds of brownies. My other specialties are raw brownie and black bean brownie, and this time I prepared a delicious beetroot brownie.
Sounds strange? Don’t worry, you won’t taste the beets when it is done. But it will be definitely healthier than a simple brownie. Beets contain a lot of iron, calcium, and magnesium, so it is very useful especially for vegans. It also contains betaine, which has a fat burning effect. Which is great when we are eating cakes, right?
Vegan Beetroot Brownie
- 500g beetroots
- 100g coconut oil
- 200g dark chocolate
- 100g wheat flour
- 200g brown sugar
- 1 tbsp psyllium husk
- 3 tbsp cold water
- 25g cocoa powder
- 1 pinch salt
1. Peel the beets, cut them into small pieces, and blanch them in a little water until they become soft.
2. Use a mixer or a blender to blend the cooked beets, dark chocolate, and coconut oil together, until creamy. Transfer to a baking pan.
3. Mix the psyllium husk with the cold water and leave it for a few minutes, before you add into the chocolate mixture. Stir well.
4. Add the wheat flour and brown sugar into the chocolate mixture. Mix well.
5. Transfer to a baking sheet and bake it for 25 mins.
6. Let it cool and put it to the fridge for a night. When it’s cold you can easily slice it and enjoy it.
Also by Adrienn: Vegan Pasta in Creamy Beetroot Sauce with Mint
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Photo: Adrienn Gyetko