Chocolate Chip Beet Brownies (grain-free, dairy-free) thumbnail

Pureed beets completely disappear into this rich, chocolatey baked good– perfect for a Valentine’s Day treat!

Compared to traditional brownies, these are a nutritional hands-down winner! They’re rich in fiber, lower in sugar, rich in healthy fat, have a fair amount of protein (about 8 grams in 1 serving!), and even contain folate, vitamin E, iron and other trace minerals.

So what does that mean for you? It means you can have one for a snack and feel totally satisfied and full. 

Because they’re so nutrient-dense (for a dessert), they’re excellent for kiddos– especially the picky ones.

These brownies are gluten-free, grain-free, and dairy-free. Perfect for a gathering– a work party or a girls’ weekend– because they taste like a traditional cakey-brownie, and yet they’re suitable for many different diet types (just be sure to alert people to the almonds!)

The hidden beets provide some unique antioxidants and lend some anti-inflammatory properties, too.

Chocolate Chip Beet Brownies

Chocolate Chip Beet Brownies

2½ cups almond flour
2 TBL coconut flour
½ cup cocoa powder
½ tsp. salt
½ tsp. baking soda
½ cup mini chocolate chips
1 cup diced beets, cooked and peeled*
½ cup real maple syrup
1 tsp. vanilla extract
2 tsp. apple cider vinegar
3 eggs
2 TBL coconut oil, melted and cooled
½ cup mini chocolate chips

1. Heat the oven to 350 degrees. Grease an 8×8 pan with coconut oil or butter. 

2. In a medium-sized mixing bowl, stir together the almond flour, coconut flour, cocoa powder, salt and baking soda. If you have a lot of lumps in your flours, you may want to sift the mixture. Add the chocolate chips and stir to incorporate. 

3. In a blender, combine the beets, maple syrup, vanilla extract, and apple cider vinegar. Blend until smooth. Add the coconut oil and blend again. Add the eggs and just pulse a few times to incorporate. 

4. Pour wet ingredients into the dry mix. Stir well. Spread into prepared baking pan and smooth out the top with the back of a spoon or spatula. Sprinkle a few chocolate chips on top if you’d like. 

5. Bake in the oven for about 30 minutes, or until a toothpick inserted comes out clean. Cool completely before cutting. 

Keep these brownies on the counter for a day, but move them into the fridge after that. These get better, more moist and rich, as they sit. 

*I used frozen diced beets and cooked them in the microwave. Big time-saver.  

Looking for a vegan brownie? Try these No-Bake Raw Brownie Bites (sweetened only with dates!) 

When you try them, come back and let me know in the comments below how you like ‘em. 



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