Tuesday, February 17, 2015

Red Velvet (Beet) Brownies (Gluten-Free, Vegan)

Receipe from Mind Body Green: Skip the red food dye and add some detox-friendly beets to your brownies! A healthy take on the classic dessert, with a rich and creamy cashew frosting.

1 cup raw beets, chopped (approximately 1 large beet, peeled & chopped)
1/4 cup coconut oil
1/3 cup agave
2 Tbsp. vegan chocolate chips
1 tsp. pure vanilla extract
1 Tbsp. raw cacao
2 Tbsp. ground flaxseed
1/2 tsp. sea salt
1 cup gluten-free rolled oats
2 Tbsp. coconut flour

Preheat oven to 350 degrees F. Line a square (8x8) pan with parchment paper and set aside.

In a food processor fitted with a metal blade, pulse beets until very finely chopped.

In a small saucepan, add coconut oil, agave, vegan chocolate chips and vanilla. Melt over low heat.

Add to beet mixture and purée until smooth.

Add the remaining ingredients to the food processor and purée until fully combined.

Spread evenly in the prepared pan and bake for 10-12 minutes.

Cool completely.

Top with the creamy cashew frosting (recipe below) and cut into squares. Store in the refrigerator or freezer.

Creamy Cashew Frosting Ingredients
1 cup raw cashews
1/2 cup boiling water
1 tsp. pure vanilla extract
1 tsp. agave 1 tsp. coconut oil

Add all ingredients to a high-speed blender and purée until smooth and creamy. Pour into a bowl and chill before frosting the brownies.

I used honey instead of agave.
I don't have a high speed blender, so I used a food processor. Frosting could have turned out smoother if used a blender... Interested in finding a different frosting recipe. 

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