Ingredients
Brownies:
1⅔ cups flour
1 cup coconut sugar
¼ cup cocoa powder
1 tbsp chia/flax seeds
¼ tsp baking powder
¼ tsp baking soda
Pinch salt
1 cup beetroot puree
¾ cup melted vegan chocolate
¼ cup neutral oil
3 tbsp dairy-free milk
1 tsp vanilla
Frosting:
1 avocado
¼ cup cocoa powder
4 Medjool dates
1–4 tbsp maple syrup
Instructions
Mix dry and wet brownie ingredients separately, then combine.
Spread into lined pan and bake 15–20 minutes.
Cool completely.
Blend frosting ingredients until smooth.
Spread over brownies and cut into squares.
Notes
For beet puree, boil chopped beetroot until tender and blend smooth.
Store unfrosted brownies at room temp for 1–2 days; frosted brownies in fridge up to 5 days.
Freeze up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baked
- Diet: Vegan
