Vegan Fudgy Beetroot Brownies (GF)

Vegan Fudgy Beetroot Brownies (GF)

Beetroots in brownies? Am I serious? Oh, hell yes! I love hiding healthy ingredients in tasty sweet things and whenever I hand a piece of cake to someone, I make them guess what’s inside. Peanut butter? Potentially yes. Bananas? Good guess. Almond flour? I like the way this is headed. But beetroots? Am I kidding you? Nope, not in the slightest and the beetroot-taste is super low-key, if detectable at all.

I have to admit though that the first time I baked these I was a little suspicious. I was sure that I would still like them (my tolerance for edgy foods spans quite far as long as I know they’re good for me), but could I also serve this to family and friends? The answer is: absolutely, yes!

flaxseeds give us superpowers

Why include flaxseeds in our diet? I’ll tell you why: these little brown fellows are known to be rich in plant-based omega-3 fatty acids through which we can prevent and manage heart disease. They are also a good source of protein, vitamins (B1) and minerals (magnesium, phosphorus). Flaxseeds are high in fiber which is great for improving your digestion, lowering cholesterol levels and controlling blood sugar (a little empathy for our pancreas, please). Foods that are high in fiber tend to keep you satisfied for longer so you won’t get sudden food-cravings – let’s high five for that!

Though keep in mind: If flaxseeds remain whole, they oftentimes pass through our digestive tract without any nutrients or fats being absorbed. To ensure that we do get all these health benefits, I recommend to use them either crushed or ground (which you are about to do for this recipe). Have fun baking!

Prep Time: 10 min

Baking Time: 45 min

Total Time: 55 min

Servings: a brownie batch to devour with your friends and family!

For this recipes you will need: 

2 tbsp flax seeds

6 tsp water or plant-based milk

4 small beetroots, cooked

3 tbsp almond butter

1 ¼ cup full-fat coconut milk

¾ cup cacao

¼ cup cocoa nibs

¾ cup coconut sugar

1 tsp vanilla extract

1 ¼ cup almond flour

1 tsp baking soda

½ tsp cinnamon

pinch of salt


  1. Preheat the oven to 180°C and line a square or rectangular baking dish with baking paper. 
  2. In a food processor, combine the flax seeds, almond butter, coconut milk and beetroots and blend until smooth. 
  3. In a big bowl, combine all other ingredients and whisk in the wet mix until a homogenous dough has formed. 
  4. Pour this mixture into your baking dish and even it out with a spatula. Bake for 45-55 minutes and drop me a message if you, too, were amazed at the lack of beetroot taste! 


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