Brownie Beet Bars – Vegan

Beets?! Yes, beets. I know what you’re thinking but I promise these are good! Beets can taste a bit earthly and bitter but with all the natural sweetness going on in this recipe, it’s the perfect balance. If you’re looking for a vibrant and different recipe, this is for you. The red color of these makes them really appetizing and they’re full of vitamins and minerals.

Ingredients

Brownie Base

Coconut flour – a great way to keep this gluten-free!

Cacao powder – You can substitute cocoa powder but I love using cacao because it’s minimally processed and processed at a lower temperature which allows it to retain more of its health benefits.

Date syrup – this natural sweetener comes from dates and contains no added sugar. I love using it in recipes to keep them refined sugar free.

Almond butter – this helps hold the base dough together. You could sub another nut or seed butter.

Almond flour – keeps the recipe gluten-free and lower in carbs. I like using almond flour and coconut flour because of the difference textures.

Almond milk – this keeps the recipe lower in calories and adds moisture to the base to keep it together. You could substitute another nut milk.

Beet Topping

Coconut milk – you want to use full-fat coconut milk. If there is no solid part at the top of the can, stick it in the fridge for 30 minutes until it solidifies.

Beet powder – this is what gives the bars their red/pink color. I order mine from Nuts.com. I promise these don’t taste earthly or gross. The beet powder gives these bars a really nice flavor.

 Date syrup – this natural sweetener comes from dates and contains no added sugar. I love using it in recipes to keep them refined sugar free.

Chocolate Drizzle

  • Chocolate chips – you can use chocolate chips or a chocolate bar. I love using Hu Gems or Enjoy Life Vegan chocolate chips.

Instructions

  1. Line loaf pan with parchment paper.
  2. Add all of the base ingredients to medium bowl and stir until combined. Add more almond milk if needed. Dough should stick together when pressed between fingers.
  3. Press into loaf pan.
  4. Add all of the beet topping ingredients in medium bowl and mix until combined.
  5. Pour topping into loaf pan. Chill in freezer for at least 5 hours or over night until hardened.
  6. Melt chocolate chips in microwave in 30 second increments. Pour over top of the bars.
  7. Place back in freezer to harden. Cut and enjoy!

Notes

  • This recipe stores well in the freezer, just make sure to thaw it for about 30 minutes before enjoying.

Storing Instructions

Store bars in an air tight container in the fridge for up to 5 days or the freezer for up to 3 months.

Brownie Beet Bars

These bars are the perfect sweet & creamy treat for the summer.
Prep Time20 mins
Chill Time5 hrs
Total Time5 hrs 20 mins
Course: Dessert
Cuisine: Vegan
Servings: 10 bars

Ingredients

Brownie Base Ingredients

  • 6 tbsp (48 g) coconut flour
  • 2 1/2 tbsp (15 g) cacao powder
  • 2 tbsp (40 g) date syrup
  • 2 tbsp (32 g) almond butter
  • 1/4 cup (30 g) almond flour
  • 1/4 cup (60 ml) almond milk

Beet Topping

  • 1 can coconut milk, solid part at the top
  • 1 tbsp (8 g) beet powder
  • 1 1/2 tbsp (30 g) date syrup
  • 1 tsp vanilla extract

Chocolate Drizzle

  • 1 tbsp chocolate chips

Instructions

  • Line loaf pan with parchment paper.
  • Add all of the base ingredients to medium bowl and stir until combined. Add more almond milk if needed. Dough should stick together when pressed between fingers.
  • Press into loaf pan.
  • Add all of the beet topping ingredients in medium bowl and mix until combined.
  • Pour topping into loaf pan. Chill in freezer for at least 5 hours or over night until hardened.
  • Melt chocolate chips in microwave in 30 second increments. Pour over top of the bars.
  • Place back in freezer to harden. Cut and enjoy!
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