These gluten free and dairy free chocolate beetroot brownie bars are made healthier with cacao, beetroot puree and coconut flour.
Beetroot brownie bars are a fun, easy way to sneak in an extra veggie! In case you haven’t noticed from the other recipes on my site, I absolutely love to cram vegetables in to my baked goods, whether it’s sweet potato into my paleo-friendly bread or a little zucchini into a light and fluffy snacking cake. It’s such a delicious way to get in one of your recommended serves a day – and can be particularly great for fussy younger eaters (the brownies are also nut-free so they’re safe for the school lunch box).
These little beetroot brownie bites have a lovely little “red velvet” hue to them and are packed with the fibre-rich goodness of beetroot and coconut flour. Using a naturally sweet vegetable paired with coconut flour means that you don’t need to add much sweetener to these at all and they still taste luxurious enough for a dessert. It’s a nutritious win all round!
Coconut Flour Beetroot Brownie Bars
- 250 grams beetroot cooked until very soft
- 85 grams coconut sugar - 2/3 cup
- 58 grams coconut flour - 1/2 cup
- 33 grams ground flaxseed - 4 tbsp
- 30 grams cacao powder - 4 tbsp
- 1 tsp ground cinnamon (optional)
- 1/2 tsp bicarb soda
- 1/2 tsp salt
- 80 mL coconut oil melted - 4 tbsp
- 2 eggs
- 1 tbsp vanilla extract
- 80 grams dark chocolate chips or chunks
- Preheat oven to 180 C and line a small brownie pan or alternatively, an 8-inch (20 centimetre) round cake tin, with baking paper.
- Place the beetroot in a food processor and blend until relatively smooth (it can be a little chunky as you will blend again). Add in the coconut oil, eggs and vanilla and blend again until combined.
- Add the coconut flour, coconut sugar, cacao powder, flaxseed, cinnamon, bicarb and salt to the wet mixture. Blend again to form a thick batter, which will have a consistency kind of like chocolate mousse.
- Fold about 3/4 (60 grams) of the chocolate chips/chunks through the batter.
- Scoop the batter into your lined cake tin, using a spatula to smooth and press the batter down evenly. Bake for approximately 30-35 minutes, or until firm and dry to touch in the centre and the edges are starting to darken and crisp.
- Allow the brownie to cool to room temperature. Once cool, melt the remaining chocolate and drizzle decoratively over the top. Place the brownies in the fridge for at least an hour so the chocolate sets (this will also help the brownies firm up and become easier to slice).
- Once the chocolate drizzle has set, slice and serve! Store the brownies in the fridge for up to one week, or alternatively freeze for a longer life (they will last a few months).