Beet Brownie Bites
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These mini Beet Brownie Bites are completely vegan, made with wholesome ingredients, and delicious!
Usually, when I am cooking or baking, I am either listening to music, the news, or a podcast. The other day, I was in the mood to listen to Michael Jackson. I started playing his classic hits, and then ‘Beat it” came on (one of my favorites). While I started dancing and singing, that’s when it hit me → beet-it brownies! And Oh-My-GOODNESS, am I’m glad that I thought of these because beets and chocolate are super delicious together! Before you cringe or make a ‘yuck face,’ you have to try it!
Beet Brownie Bites Ingredients:
- Flax egg – helps with the binding and makes the mini brownie bites.
- Coconut oil (or sub another neutral oil such as sunflower)
- Coconut sugar
- Beet puree – you will need to have two cooked beets to blend up to a smooth puree.
- Vanilla extract – adds additional flavor to the brownie bites.
- Spices: salt and cinnamon – cinnamon brings out the chocolate more.
- Baking powder – helps with rising.
- Cacao powder (or sub cocoa powder) – for that chocolatey flavor.
- All-purpose flour
- Optional ingredients: Add walnuts and/or chocolate chips to the inside for more texture. Use powder sugar for dusting.
Storage:
Store these mini brownie bites in a container at room temperature for up to 4 days. I also like to microwave up the leftover brownies before enjoying them. It makes the inside soft, and if you added chocolate chips inside, those would melt again. YUM!
These beet brownie bites are completely vegan, made with wholesome ingredients, and are truly delicious! They can be the perfect decadent treat for Valentine’s Day (or any other day, of course!) because they have chocolate for one (a girl’s best friend), and they are little bites, duh!
These brownie bites are super moist and chocolatey inside, have zero beet taste (gives them a lovely red color), and are easy to take to your loved ones; or share at work! I hope you all love these! They are truly a decadent treat! Enjoy!
Want more beet inspired treats? Be sure to check out our Velvety Beetroot & Raspberry Smoothie – It’s a delicious one!
If you make this recipe, please share feedback and leave a rating (below). This helps our readers and us. – Thanks! xx Jake & Tracey
Beet Brownie Bites
- 1 flax egg 1 tbsp flaxseed + 2 tbsp water
- ¼ cup coconut oil melted (but not hot)
- ¾ cup coconut sugar
- ½ cup beet puree about 2 beets*
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp baking powder
- ¼ tsp cinnamon
- ½ cup raw cacao powder or sub cocoa powder + more for dusting (optional)
- 1 cup flour
- ½ cup walnuts chopped (optional)
- ½ cup chocolate chips optional
- Powder sugar for dusting optional
- Preheat your oven to 350 degrees Fahrenheit, spray a 24 mini-cupcake pan with coconut oil, and set it aside.
- In a small bowl, mix the ground flaxseed with the water and set aside to sit for at least 5 minutes until the mixture becomes sticky.
- In a medium-size bowl, mix the coconut sugar, vanilla extract, coconut oil, beet puree, and flaxseed mixture until incorporated.
- To break up any clumps in the dry ingredients, carefully sift the flour, salt, baking powder, cinnamon, and cacao powder over the mixing bowl.
- Add the dry ingredients to the wet ingredients in small batches, mixing until incorporated. Mix in chopped walnuts and chopped chocolate.
- Add 1 teaspoon of brownie mixture to each hole of the cupcake pan. Bake for about 8-10 minutes until a toothpick comes out clean.
- Remove from the oven and remove the brownie bites to a cooling rack. Enjoy as is, or sift powder sugar or cacao powder on top!
- Clean the beets and place them in a medium-sized pot covered with water. Cook the beets over medium-high heat until soft (easily prick the beet with a fork).
- Drain the water and peel the skins off the beets (the skins should come off by scraping the skins with a spoon).
- Add beets to a high-speed blender or food processor and add 2 tsp filtered water and blend until smooth.
There is no sugar amount listed in the ingredient list! How much do i use? Additionally, are hemp seeds or chia seeds a sutible substitution for flax?
Thanks! Excited to hear back.
– Feelin the Beet
Hi, Libby! Thanks for pointing out that I missed the sugar amount! I used 3/4 cup coconut sugar in this recipe, but regular cane sugar would work too! I have never used hemp seeds as an egg replacement before, but I am sure chia seeds would do the trick! Mix 1 tablespoon chia seeds with 2 tablespoons of filtered water, and let the mixture sit until it becomes sticky in texture. Hope you like these! 🙂