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Healthy Beetroot Brownies

Healthy Beetroot Brownies

4.50 from 2 votes
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.
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Prep Time: 15 minutes
Baking Time: 40 minutes
Servings: 8
Author: Eloïse Jennes


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

Optional topping

  • 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.


*Medjool dates are the only ingredient used to sweeten these brownies. If you would like a little sweeter brownie (but still keep them refined sugar free), add 1 or 2 tablespoon of maple syrup.
**How sweet or bitter your frosting will be depends on the chocolate you use and the percentage of cocoa it contains. Since my recipe doesn’t call for any type of sweetener, I recommend a milder dark chocolate with a cocoa percentage of 70%. If you want it a little sweeter use chocolate with 60% cocoa. The sweetness/bitterness also varies among different brands so make sure to use one you enjoy.
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