Fudgy Beet Gluten Free Brownies with Chocolate Avocado Cream

16 people

10 mins

35 mins

132

Easy

Equipment Food processor or blender Ingredients 2 tbsp flax meal 5 tbsp water 4 ounces beets (about 1/2 cup pureed) cooked and peeled. I suggest roasted beet, as it holds color best in my experience. If the color is not important to you, than use whatever cooking method you like 1/2 cup unsweetened applesauce or you can sup mashed ripe banana 1/4 cup maple syrup or honey 1/4 cup almond or coconut milk 1/4 cup coconut sugar or granulated sweetener of choice 1/4 cup coconut or avocado oil 1 1/2 cup gluten free oat flour See below for how to make your own, if needed 1/4 tsp salt 1 1/2 tsp baking powder 1/3 cup unsweetened cocoa powder not Dutch processed or cacao 1 tsp vanilla extract 1/3 cup chocolate chips or chocolate chunks plus extra for sprinkling on top. Optional. Also, make sure they are dairy-free if that is important Chocolate Avocado frosting 1 medium-size avocado, skin and seed removed ¼ cup (25g) cocoa or raw cacao powder 4 medjool dates, pitted 1-4 tablespoons maple syrup, to taste Instructions Preheat oven to 350 ? and line a 9×9 pan with parchment paper. Or grease it well with additional oil. Set aside. Mix the flax meal and water together in a small bowl. Set aside for at least 5 minutes to "gel" In a food processor or high-speed blend, combine cooked beets, vanilla, maple syrup, milk, applesauce and oil. Blend until the beets are completely pureed and the mixture has an even and smooth consistency. Add flax/water mixture and remaining ingredients (except the chocolate chips) into the blender/food processor and blend until mixture is smooth. Scrape down side of bowl and reblend if needed. Stir in chocolate chips. Pour batter into prepared pan. Sprinkle additional chocolate chips on top if desired. Bake for 30-35 minutes or until the top of brownies is set and dry to the touch. Let cool completely before slicing. I like to let mine chill in the fridge for a bit. Slice and enjoy. Store leftovers in fridge for 4 days. Notes To make your own oat flour: start by pouring rolled oats in a blender. If you have a smaller blender, do less and work in batches. Pulse until a coarse flour texture forms. This will happen pretty quickly, though you may need to take a spoon a stir the flour up between blending to make sure the oat flour has a consistent texture. Use in a recipe right away or store in an air-tight container for future recipes! If you prefer to buy pre-made oat flour, you can easily find it at many grocery stores, natural food markets or online. To make the avocado cream: Add all ingredients to a food processor and puree until it is as smooth as possible. When the brownies are cool, spread the surface with the avocado cream.