These Chocolate Beet Fudge Brownies Are Dairy & Gluten Free
These brownies are wonderfully decadent, moist and indulgent. High in fiber with a boost of antioxidants, they're the perfect healthy treat.
Chocolate + Beet Fudge Brownies (Gluten-Free + Dairy-Free)
Makes 16 brownies
For the brownie
- 2 1/2 cups of brown rice flour
- 2 teaspoons baking powder
- 1/2 cup cacao powder
- 1/2 cup raw honey OR rice malt syrup
- 2 cups grated raw beets (approximately 2 large beets)
- 1 teaspoon vanilla powder
- 1 cup coconut oil, melted
- 1/2 cup rice milk OR almond milk
- 4 organic egg yolks
- 4 organic egg whites
For the frosting
- 7 ounces good quality 85% dark chocolate
- 1/2 cup coconut cream
- 2 tablespoons maple syrup
- walnuts to decorate
- Preheat oven to 325°F. Grease a 1- inch cake pan and line with baking paper. Set aside
- Sift together the flour, baking powder and cacao in a large bowl. Add beets, honey, vanilla, coconut oil, milk and egg yolks. Stir until well combined.
- In a separate bowl, whisk the egg whites until forming stiff peaks. Fold egg whites into other mixture.
- Pour into cake pan, distributing evenly and bake for 45 mins or until an inserted skewer comes out clean. Remove from oven and allow to cool.
- For the frosting, melt chocolate in a small saucepan over low heat. Once melted remove from heat and whisk in coconut cream and maple syrup. Place in fridge for half hour to cool.
- Spread frosting over brownie and cut into desired squares. Serve sprinkled with walnuts.
Photo courtesy of the author
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