Healthy and fudgy beetroot brownies with a 2-ingredient dark chocolate frosting. Delicious luten free, vegan and refined sugar free snack for dark chocolate lovers. The ingredients used for this recipe will definitely surprise you!
Healthy Beetroot Brownies
For the bronwies
- 300 g kidney beans
- 250 g pre-cooked beetroots vacuum-packed
- 100 g ground almonds or blend whole almonds in a blender or food processor
- 4 (75 g) Medjool dates*
- 4 tablespoon cacao powder
- 2 tbsp coconut oil melted
- ½ pack (5 g) baking powder
- 1 teaspoon vanilla extract
- 1 pinch of salt
For the dark chocolate frosting
- 100 g dark chocolate** 70% cocoa percentage
- 150 ml liquid from the kidney beans (aquafaba) save the liquid when draining the kidney beans
- crushed almonds, freeze-dried raspberries
For the brownies
- Preheat the oven to 180°C.
- Drain the kidney beans. Save the liquid for the frosting.
- Blend all the ingredients in a food processor, kitchen blender or with a hand blender.
- Pour the batter in a greased ovenproof dish. Bake 40 minutes at 180°C. Let cool completely before adding the frosting.
For the frosting
- Melt the chocolate over low heat or in the microwave (at 650 W stirring every 20 seconds). Set aside to cool.
- Weigh 150 g of aquafaba and add it to a large mixing bowl. Whip it with an electric hand mixer for at least 7 minutes.
- When the chocolate has cooled down a little, transfer it to a large bowl.
- Gently fold the aquafaba foam into the melted chocolate (just like you would incorporate whipped egg whites into a cake batter). Store in the fridge.
- When completely cooled, top the brownies with the frosting. Keep the brownies in the fridge. Note: they taste best after resting 24h in the fridge.