Chocolate Beetroot Avocado

These beet brownies turn an ordinary root veggie into a rich chocolate treat that'll win over even the most stubborn veggie-haters. The beets keep everything moist and nutritious while the avocado topping adds a velvety finish without any animal products.

I whipped these brownies up when I needed my nephew to eat more veggies. After he asked for seconds and thirds without knowing what was inside them, I knew we'd found our new family dessert staple.

Ingredients

• All-purpose flour: Creates the foundation though you can swap in spelt or wholemeal for extra health points
• Coconut sugar: Brings a toffee-like sweetness that pairs wonderfully with the earthy beets
• Cocoa powder: Adds that chocolate punch - go for Dutch-processed if you want darker color
• Ground chia seeds: Stand in for eggs and pack in some omega-3s too
• Beetroot puree: Adds wetness and natural sweetness - pick firm ones with bright coloring
• Melted vegan chocolate: Boosts the chocolate flavor - darker types work better
• Neutral oil: Keeps everything soft and tender for several days
• Avocado: Makes the creamiest frosting base - pick ones that give slightly when squeezed

Cooking Steps

Preheat oven:

Start by warming your oven to 180°C and line your baking dish with parchment paper hanging over the edges so you can lift the brownies out easily later.

Mix dry ingredients:

Stir together flour, coconut sugar, cocoa powder, ground chia seeds, baking powder, baking soda, and salt in a bowl, making sure to break up any cocoa clumps. This helps all the rising agents spread out evenly.

Blend wet ingredients:

Pour beetroot puree, melted chocolate, oil, plant milk, and vanilla into the dry mix. Stir just until combined. Don't mix too much or you'll end up with tough brownies instead of fudgy ones.

Bake strategically:

Pour the thick mixture into your lined pan and smooth the top. Bake for 15 minutes if you want super fudgy centers or up to 20 minutes for more structure. The top should be dry but a toothpick should come out with some sticky bits.

Create frosting:

Blend avocado, cocoa powder, pitted dates, and maple syrup in a food processor until it's completely smooth. Don't rush this part. Keep blending until you can't see any bits of avocado left, scraping the sides as needed.

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I once brought these to a dinner party and told everyone about the secret ingredients only after they'd all raved about them. The avocado topping especially has become my go-to trick for dairy-free desserts. It feels so silky smooth it beats any buttercream and doesn't leave you feeling stuffed.

Storage Tips

These brownies actually taste better after a day as the flavors mix together. Keep unfrosted ones at room temp in a sealed container for up to two days. Once you've added the frosting, they need to go in the fridge because of the avocado. They'll stay good for five days refrigerated or you can freeze pieces for up to a month when chocolate cravings hit.

Swap Options

If you're not a beet fan, try using sweet potato mash or maybe pumpkin puree when it's in season. You'll still get that moisture but with a slightly different taste. For those staying away from all refined sugars, you can use date paste instead of coconut sugar, though your batter will end up a bit heavier.

Serving Ideas

These brownies can work as a fancy plated dessert with a scoop of coconut ice cream and some fresh berries on the side. For tea time, cut smaller squares and dust with extra cocoa for a classy look. They go really well with coffee, especially blends with nutty or caramel undertones.

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What do you get? A dessert that feels totally indulgent while sneaking in some unexpected nutrients—this'll be your new favorite sweet treat!

Frequently Asked Questions

→ How do I prepare beet puree for these brownies?

To make beet puree, peel a beet, chop it into chunks, and steam until soft (around 15 minutes). Once cooled, blend in a food processor. Alternatively, you can use store-bought cooked (non-pickled) beets. Make sure to strain it well if it's watery!

→ Is it okay to replace coconut sugar with another sweetener?

Absolutely! Swap coconut sugar with brown or white sugar, or even a sweetener alternative. The flavor and texture might shift, though, since coconut sugar adds a caramel-like note that pairs perfectly with the chocolate.

→ Why use avocado for the topping?

Avocado adds creaminess without needing dairy or oil. It’s loaded with healthy fats and nutrients, plus it blends nicely for a smooth finish. Once mixed with chocolate, you won’t even notice it’s there!

→ How do I know when the brownies are baked just right?

They’re done when the surface feels dry, but the inside is moist. A toothpick inserted in the middle should come out with sticky crumbs. Bake for 15 minutes if you like them fudgy or closer to 20 for a more cake-like texture. They’ll firm up as they cool!

→ Can I make a gluten-free version?

Sure, you can! Swap regular flour for a gluten-free blend with xanthan gum, or add ½ teaspoon yourself for binding. Other flour options, like almond or oat, may change the texture slightly, making them a bit denser.

→ What’s the best ripeness for avocado in this frosting?

Pick an avocado that’s just right—it should gently yield under pressure without being mushy or brown inside. A creamy, perfectly ripened avocado ensures a smooth topping. Avoid underripe ones; they’re tough to blend and overly ripe ones might taste off.