Julie's Chocolate-Frosted Beet Brownies (Breeties)

Ingredients

Chocolate frosting

3 Tbsp. cacao powder (or cocoa powder)

3 Tbsp. maple syrup

1 1/2 Tbsp. unrefined coconut oil melted

1/2 tsp. vanilla extract

Wet ingredients

1 cup beets, chopped into half-inch pieces

1 1/2 cup pitted dates about 14-15 large medjool dates

1 tsp. vanilla extract

1/4 cup coconut milk or milk of choice

Dry ingredients

1/2 cup cocoa powder

3/4 cup almond flour

1/4 tsp salt

Instructions

  • Preheat oven to 350 degrees F.

  • Boil beets, covered, until beet is easily pierced with a fork (about 10-15 minutes). Set aside. (you can use the beet water to color your hair pink)

  • While beet steams, prepare chocolate frosting. In small bowl, combine cacao, maple syrup and coconut oil until smooth and creamy. Refrigerate to firm up.

  • In blender or food processor, blend all wet ingredients (once beet is ready) until a smoothie-like consistency forms. Set aside.

  • In large mixing bowl, combine all dry ingredients and mix well. Pour wet ingredients into the dry mixture and mix until thoroughly combined.

  • Pour batter into an 8x8 greased or parchment-lined pan. Bake for 25-30 minutes, until firm.

  • Let brownies cool for 10 minutes before frosting, cutting and serving. If the frosting is too hard to spread, let it sit out for 5 minutes or so until it becomes easily spreadable.

Rebecca Dickens