Paleo, Vegan

The yummiest, fudgiest brownies that you would never expect to be this healthy 🍫

Brownie

• 230g cooked beetroot (3 small/medium)

• 300g maple syrup (or 150g maple syrup and 150g of monk fruit sweetener)

• 125g room temperature vegan mylk

• ¼ tsp salt

• 100 – 125g coconut oil

• 1 flax egg (1 tbsp flax seed meal + 3 tbsp water mixed and set aside for 5 min)

• 85g almond flour

• 125g cocoa powder 

• 2 tbsp baking powder

• 2 tsp vanilla extract

• 1 tsp instant coffee

Frosting

This is the same base frosting as the ganache cake here. 

• 1/3 can of coconut cream

• 1 dark chocolate bars (85% or higher) 

• 1/8 cup of vegan milk (you can use some of the coconut cream you have leftover) 

INSTRUCTIONS

1. Cook the beetroot. You can steam or boil them! I steamed them for 30 minutes and let it cool. Steaming will prevent the nutrients from seeping into the water. 

2. Preheat oven to 360 degrees Fahrenheit. Grease and lay parchment paper on an 8” square pan. 

3. Place the beetroot, maple syrup (and monk fruit if you’re using that), milk, flaxseed mixture, vanilla, and coconut oil in a food processor. Blend until smooth. 

4. Add cocoa powder, almond flour, and baking powder in a separate bowl and mix. 

5. Add the dry ingredients to the food processor and blend until well combined. Scrape the edges down once towards the end to ensure no waste!

6. Pour mixture into the pan and bake for 40 -45 minutes until a toothpick comes out with some moist crumbs.

7. Cool and enjoyyyy <3 I store these in the fridge!

GANACHE INSTRUCTIONS

This will create a lighter fluffier buttercream like frosting as well as a ganache. 

1. Break the chocolate bars into smaller pieces and put it in a heat proof bowl.

2. In a saucepan, warm the coconut cream until it begins to simmer. Make sure you stir while it is warming to ensure that it doesn’t burn. 

3. Pour the warmed coconut cream onto the chocolate bar pieces and whisk until smooth. 

4. Let the bowl rest overnight or until solid. Do not be tempted to cool it faster by putting it in the fridge because the coconut cream and chocolate will separate

5. Once the ganache has set, whisk in a stand mixer until light and fluffy. Slowly add the milk in for a lighter spreadable consistency if desired. However, if you want a thicker buttercream, feel free to not add the milk. 

6. Spread the buttercream on the cooled brownies.