Satisfy your sweet tooth with a guilt-free treat – our Vegan Beetroot Brownies! Packed with nutrients and deliciously fudgy, it's a dessert that won't disappoint.

Ingredients for Beetroot Puree

• 2 medium-sized beetroots, washed and peeled

• Ingredients for Brownies Paste1/2 cup cooked beetroot, pureed

• 1/2 cup almond butter

• 1/4 cup maple syrup

• 1/4 cup unsweetened applesauce

• 1 tsp vanilla extract

• 1/2 cup oat flour

• 1/4 cup cocoa powder

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1/4 cup vegan chocolate chips

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 Celsius). Grease a 8x8 inch baking pan with non-stick cooking spray or line it with parchment paper.

2. Chop and boil the beetroots until they get easily pierced with a fork, then place them in a blender or food processor .

3. In a mixing bowl, whisk together the cooked beetroot puree, almond butter, maple syrup, unsweetened applesauce, and vanilla extract until everything is well combined.

4. In a separate mixing bowl, whisk together the oat flour, cocoa powder, baking powder, and salt.

5. Pour the dry ingredients into the wet ingredients, and stir with a spatula until everything is well combined.

6. Fold in the vegan chocolate chips into the batter until they are evenly distributed.

7. Pour the batter into the prepared baking pan and spread it evenly.

8. Bake for 20-25 minutes or until a toothpick inserted into the center of the brownies comes out clean.

9. Let the brownies cool to room temperature before slicing and serving.

Preparation Time 10 min

Cook Time 25 min

Total time 35 min

Nutrition Facts

Calories: 164

Fat: 10g

Saturated fat: 2g

Trans fat: 0g

Cholesterol: 0mg

Sodium: 104mg

Potassium: 229mg

Carbohydrates: 17g

Fiber: 3g

Sugar: 10g

Protein: 5g

Share your creations using the hashtag #beetrootbrownies and join the #veganbaking community today! #healthysnack #plantbaseddessert