Flourless Chocolate Beet Brownies
Flourless chocolate beet brownies – a dense, fudgy indulgence – are a great way to camouflage healthy veggies in a dessert that seems decadent, but isn’t. Beets not only add moisture and sweetness to the brownies, they are a nutritional powerhouse known help lower blood pressure, fight cancer, reduce inflammation, boost stamina, and support detoxification. Once you bake the brownies, the beets meld into chocolatey goodness and you really don’t taste them, but if you’re really not a fan, try using sweet potatoes instead. If you’re mixing by hand, be sure to soften the coconut butter ahead of time. A food processor will make mixing easier, but is not required. Makes a 9-inch pan of brownies.
1 cup beets, peeled and grated
1/2 cup coconut oil, softened
3 tablespoons coconut milk
1/2 cup raw, local honey, coconut sugar, or chopped and pitted medjool dates
1 tablespoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup coconut flour
1/2 cup unsweetened cocoa powder
1 cup ripe banana or plantain, mashed
Optional coconut whipped cream:
1 can full-fat coconut milk, pre-chilled for 24 hours
1 teaspoon vanilla extract
2-3 tablespoons homemade powdered confectioner’s sugar made from cane sugar*
The day before:
Chill a can of full-fat coconut milk into the refrigerator for at least 24 hours. The top layer of opaque “cream” is what you will be whipping.
*To prepare the powdered sugar, grind cane sugar in a blender for 3-4 minutes until there are no sugar crystals remaining. Set aside in an airtight container until ready to use.
The day of:
Preheat oven to 350 degree F.
In a food processor, pulse until blended smooth: beets, coconut oil, coconut milk, eggs, honey, and vanilla. Add the remaining ingredients into the beet mixture, mixing well.
Pour batter into a greased 9 x 9 glass baking pan, spreading evenly.
Bake for 45-50 minutes or until brownies are pulling away from the edge of the pan and a toothpick comes out clean.
Let cool slightly before cutting. Serve with a dollop of whipped coconut cream.
To make the whipped coconut cream:
Open the can of chilled coconut milk without shaking it or turning upside down and carefully spoon out the top layer of opaque, thickened milk that has gathered at the top of the can into a mixing bowl. Leave the syrupy looking translucent liquid in the can (reserve for use in other recipes or your morning smoothie). Add 2-3 tablespoons of powdered confectioners sugar and vanilla extract to the thickened milk. Using a hand mixer, whip the coconut milk until creamy: start on low and then increase to a higher speed, moving the beater up and down and around to infuse the mixture with as much air as possible. Note: Coconut cream is best used right after it is whipped although it actually holds up fairly in the fridge.
Top each brownie with a generous dollop of coconut whipped cream. Garnish with freshly grated cinnamon or organic dark chocolate if desired.
If they don’t all get eaten right away, cover and store leftover brownies in the refrigerator.
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