Black Forest Beet Brownies

I was at my parents house for almost a month over Christmas and my mom had a big bag of beets to use up so I got creative.  I remembered seeing beets in baking recipes so I decided to give it a try. I've made them about 4 times now since then perfecting the recipe and every time I am amazed at how delicious they are. The batter has no sugar, wheat or diary.  You can sprinkle the warm brownies with icing sugar, melted dark chocolate or try my coconut cream cheese icing.  If you don't like cherries (or they are not in season) you can substitute strawberries or make them without.  I'm actually not a huge fan of "Black Forest" desserts but it is always a favourite amongst the men in my life. The result was a culinary success with the cherry and coconut cream cheese combination. I prefer to cut the brownies into tiny squares for a hit of chocolate for dessert or with a nice cup of tea for a treat.

The winter wonderland setting for the outdoor photo shoot

 

 

Black Forest Beet Brownies:

- 1 cup roasted beets (1 large beet)
- 3egg
- 3 Tbsp flax seed (mixed with boiling water)
- 1/2 cup coconut oil (butter or canola oil)
- 3-4 Tbsp. of coconut milk (almond, soy or milk)
- 6 dates medjool pitted (or 8-10 baking dates which are smaller)
- 1/2 tsp. baking soda
- 3/4 cup cocoa powder
- 1 tsp. cinnamon or coffee (depending on your taste preference)
- 1/2 cup coconut flour
- 1 heaping cup of frozen pitted cherries
- 1 cup dark chocolate chopped

Garnish:
Fresh cherries
White or Dark chocolate to grate

Coconut Cream Cheese Icing:
-1/2 cup icing sugar
-1 can coconut milk (use only the cream part)
-1/2 cup cream cheese (optional)
-2 Tbsp. coconut oil or butter

Preheat oven to 350 degrees

Step # 1
Roasting beets: Peel beets (1 large or 2 small) cut in quarters, wrap in tinfoil and place on a baking sheet or dish.  Bake at 350 degrees for approx. 40 minutes or until soft.  *If there is extra beets keep them for a salad the next day!

Step #2

Add 3 Tbsp. of ground flax seed or chia seeds to a measuring cup or mason jar.  Add approx. 1/2 cup boing water until it covers the seeds. Keep adding and stirring enough water to the mixture until it becomes gooey.  This helps bind as well as add extra fiber to the brownies.

 

 Step #3 In a food processor, combine the first 6 ingredients (beets, eggs, flax/chia mixture, oil, 1/2 of amount of milk).  Blend until smooth (use a spatula to scrap the sides).

Step #4 Add the cocoa, flour, baking soda and spices then blend until smooth.  If the batter is too dry than add the rest of the milk one tsp. at a time. Blend until the batter reaches the right consistency. It is better to have it too thick rather than too runny which is why I add the milk a little at a time until its thick but smooth.

Step #5 Add cherries and pulse.  Add chocolate and pulse or stir into the batter.

 Step #6 Pour the batter into a parchment paper lined 8x8 baking pan

 

Step #7 Bake for approximately 45min or until you press on the top and it springs back (or stick a knife in and it comes out clean)

Coconut Cream Cheese Icing:

Step#1 Open the can of pre-refridgerated coconut milk and spoon out the coconut cream (you can use the liquid for the liquid in the brownie batter recipe or add to a smoothie ect).

Step #2 Blend coconut cream, icing sugar and cream cheese (optional) until smooth. 

Step #4 Refrigerate until brownies are cool and spread on top of the brownies just before cutting and serving.  Garnish with fresh cherries and use a vegetable peeler to make chocolate curls