top of page
Search

Chocolate Beet Brownies

Lisa Pomerantz

Chocolate beet brownie with tofu chocolate pudding, cacao nibs and coconut flakes on top
Chocolate beet brownie with tofu chocolate pudding, cacao nibs and coconut flakes on top

Last night, I whipped up one of my favorite treats: chocolate beet brownies. Most people are quite surprised when I tell them I'm putting beets in my treats! But they come around pretty quickly when I tell them just how well beets and chocolate go together. Plus, beets are packed with antioxidants, vitamins, and minerals which support brain function, liver detoxification, and mood regulation.


Beets Boost Brain Function & Mood

One of the most fascinating benefits of beets is their ability to enhance cognitive function and support mental well-being.


  • Rich in Nitrates for Improved Blood Flow. Beets contain natural nitrates, which convert into nitric oxide in the body. This helps increase blood flow to the brain, improving focus, memory, and overall cognitive performance.

  • Folate for Mood Regulation. Beets are high in folate (Vitamin B9), a crucial nutrient for mood balance and nervous system function. Folate plays a role in neurotransmitter production, particularly serotonin and dopamine, which are essential for mental well-being. Low folate levels are linked to depression and anxiety, making beets a great food to support emotional resilience.

  • Supports Nervous System Health. The combination of folate, magnesium, and betaine in beets helps calm the nervous system, reduce stress, and support overall mood stability.


Beets Enhance Detoxification & Liver Function

Your liver is your body’s primary detox organ, responsible for breaking down toxins, hormones, and metabolic waste. Beets contain key compounds that enhance detox pathways and protect the liver from oxidative stress.


  • Betalains: Nature’s Liver Cleanser. The deep red color of beets comes from betalains, powerful antioxidants that help the liver neutralize toxins and eliminate waste. These pigments support Phase 2 detoxification, making it easier for the body to remove heavy metals, pesticides, and other harmful compounds.

  • Betaine: A Fat-Burning, Liver-Protecting Powerhouse. Beets are one of the best natural sources of betaine, a compound that:

    • Prevents fat buildup in the liver, reducing the risk of fatty liver disease.

    • Supports bile production, helping with digestion and the breakdown of fats.

    • Enhances methylation, a key detox pathway involved in hormone balance and cellular repair.

  • Fiber for Gut & Liver Detox. Beets are a great source of soluble fiber, which:

    • Binds toxins and carries them out of the body.

    • Feeds beneficial gut bacteria, improving digestion and reducing inflammation.


Beets Balance Blood Sugar & Support Energy

Many people associate beets with sugar, but despite their natural sweetness, they have a low glycemic index (GI), meaning they don’t spike blood sugar levels rapidly.


  • Nitrates Improve Insulin Sensitivity. Studies suggest that beets enhance insulin function, making them a great addition for those managing blood sugar balance or metabolic health.

  • A Natural Energy Booster. Thanks to their nitrate content, beets help improve oxygen utilization, which enhances physical endurance and reduces fatigue. This makes beets a favorite among athletes and those needing a natural energy boost.

  • Iron-Rich for Oxygen Transport. Beets contain iron, which supports red blood cell production and oxygen transport—crucial for sustained energy and mental clarity.


Chocolate Beet Brownies

My chocolate beet brownies are sugar free, grain free, and vegan. I used monkfruit syrup instead of sugar or maple syrup, which is a zero calorie natural sweetener that does not impact blood sugar. I also used almond flour instead of refined flour, minimizing carbs in this recipe.


I had ChatGPT help me create this recipe! I simply told it what I wanted and asked it to modify the recipe until I was happy. Here's the recipe!


Ingredients:

  • 1 cup cooked and pureed beets (about 2 medium beets)

  • ¼ cup melted coconut oil

  • ½ cup unsweetened applesauce

  • â…“ cup Lakanto liquid maple syrup (adjust to taste)

  • ¾ cup unsweetened almond milk

  • 1 teaspoon vanilla extract

  • 1½ cups almond flour

  • 1 cup unsweetened cacao powder

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • Optional: ½ cup vegan dark chocolate chips or chopped nuts


Instructions:

  1. Prepare the Beets: Cook the beets by boiling or roasting them until tender. Let them cool, then puree in a blender or food processor until smooth.

  2. Preheat the Oven: Preheat to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.

  3. Mix Wet Ingredients: In a large bowl, whisk together the beet puree, melted coconut oil, applesauce, Lakanto syrup, almond milk, and vanilla extract until smooth.

  4. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.

  5. Mix Wet and Dry: Gradually fold the dry mixture into the wet mixture, stirring until fully combined. The batter should be thick but spreadable. If too dry, add another tablespoon of almond milk. Fold in chocolate chips or nuts, if using.

  6. Bake: Spread the batter evenly in the prepared pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay for fudgy brownies).

  7. Cool & Serve: Let the brownies cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely before slicing.


Notes:

  • I added chocolate chips and pecans to mine. Feel free to play with these additions! You might like a variety of nuts, cacao nibs, or coconut flakes.

  • You can also play around with toppings! I topped mine with silken tofu chocolate pudding from Plant Test Kitchen, cacao nibs and coconut flakes.

  • The original recipe called for ½ a cup of cacao, but when I tasted the batter it was not nearly chocolatey enough. If you prefer less cacao, reduce the liquid (milk or applesauce) by 3-4 tbsp per ¼ of cacao.

Comments


bottom of page