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RED VELVET BEETROOT BROWNIES

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We love red velvet cake at my house!  And these rich, decadent, fudgy brownies satisfy the craving for red velvet — with no dairy, eggs, grains, or refined sugar!  Better still, they are absolutely packed with vitamins & minerals, disease-fighting antioxidants, fibre, healthy fats and protein.  So you can have your cake and eat it for breakfast, too!

Most red velvet cake purchased today gets its colour from artificial food colouring.  However, traditionally, beetroot was used to create the well-known reddish hue.  The red colour comes from natural pigments known as betalains.  These powerful phytonutrients are believed to have anti-inflammatory, anti-cancer and detoxifying effects.

Ingredients:

  • 1 cup purple beets (cooked, peeled and diced, approximately 2 medium beets)

  • 3/4 cup cashew nut butter

  • 2 Tbsp coconut oil

  • 1 tsp pure vanilla extract

  • 1/4 cup Giddy Yo raw cacao powder

  • 2 scoops Nuzest Clean Lean Just Natural, Smooth Vanilla, or Rich Chocolate protein powder

  • 2 Tbsp ground chia seeds

  • 1 Tbsp Plant Burst or Organika maca powder (optional)

  • 1/4 tsp sea salt

  • 1/3 cup raw honey (nonvegan) or pure maple syrup, or stevia (small amount used here) to sweeten as desired

Directions:

  1. Preheat oven to 350F. Line a 6x6 inch baking pan with parchment and grease lightly with coconut oil.

  2. Place beets, cashew nut butter, coconut oil, and vanilla in a blender or food processor container and blend until smooth.

  3. Add remaining ingredients and blend until well-mixed, stopping to scrape down the sides and bottom with a spatula as needed.

  4. Pour batter into the greased pan and bake at 350F for 20 to 25 minutes.

  5. Remove from oven and chill before serving.

  6. Top with icing as desired.

Red Velvet Beetroot Brownies can be stored in an airtight container in the fridge for a week or frozen for up to one month.

Vegan Vanilla Coconut Icing

This recipe requires coconut cream.  If coconut cream is not available, you can use the solidified cream from the top of refrigerated full-fat coconut milk.  The liquid can be reserved and used later (perhaps in a tasty smoothie!).  Two cans may be required.

Ingredients:

  • 1 c well-chilled coconut cream

  • 1 tsp pure vanilla extract

  • pure stevia (or sweetener of choice) to sweeten as desired

Directions:

Put the cold coconut cream, vanilla, and sweetener into a bowl.  Beat until smooth.  Use immediately or refrigerate until ready to spread on cooled brownies and serve.