Breakfast | Dessert | Gluten-Free | Snacks | Vegan Food
Vegan Beetroot Brownies
These vegan beet root brownies are whole foods plant-based–they’re gluten-free, dairy-free, oil-free and sugar-free. But I promise, they’re delicious–the cocoa powder masks the beet flavor. This recipe really does work wonders to make an easy vegan brownie that’s fudgy and chewy. If you’re looking for a vegan peanut butter brownie or gluten-free vegan brownie recipe, this one works great! It’s essentially a vegan brownie made of baked oatmeal, peanut butter and cocoa. Easy peasy snack easy.
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Vegan Beetroot Brownies
These vegan beet root brownies are whole foods plant-based–they're dairy-free, oil-free and sugar-free. But I promise, they're delicious–the cocoa powder masks the beet flavor. This recipe really does work wonders to make an easy vegan brownie that's fudgy and chewy. Tf you're looking for a vegan peanut butter brownie or gluten-free vegan brownie recipe, this one works great!
Ingredients
Wet
- 1 cup beets shredded can be replaced with shredded zucchini or carrots
- 1 cup peanut butter or almond or seed or no nut butter of your choice
- 1 cup plant milk I prefer soy milk because it’s high in protein
- 1 Tbsp ground flaxseeds
- 1 Tbsp vinegar
Dry
- 1 cup quick oats or oat flour blend whole oats to make quick oats
- ½ cup cocoa powder
- ½ cup date sugar
- 1 tsp baking powder
- ¼ tsp salt only if the nut/seed butter is unsalted
Caramel topping
- ½ cup peanut butter or nut/seed/no nut butter of your choice
- ¼ cup maple syrup
- ½ cup almonds or peanuts chopped, slivered, or sliced or other nut or seed of your choice
Instructions
- Mash the wet ingredients together, then mix well until fluffy.
- Sift the cocoa and the other dry ingredients into a bowl, then mix together.
- Add the dry ingredients to the wet ingredients then mix well.
- Preheat oven to 350 degrees F.
- Pour batter into a medium square, rectangular or round baking pan.
- Bake for 20 minutes, until firm.
- While it’s baking, mix the nut butter and maple syrup together to make the caramel topping. If the nut/seed butter is unsalted, add a pinch of salt.
- Once it’s done baking, remove from the oven and let cool.
- Drizzle the caramel across the top. Sprinkle with nuts or seeds.
- Cut into squares.
- Store in the refrigerator/freezer.
