Beet Brownies With Vegan Chocolate Ganache Frosting

 

Red Velvet Beet Brownies | GLOW

Video taken from the channel: POPSUGAR


 

Vegan Box Cake and Chocolate Ganache Frosting

Video taken from the channel: The Viet Vegan


 

Easy Vegan Chocolate Ganache Recipe using 2 Ingredients | Bake Vegan Stuff with Sara Kidd

Video taken from the channel: Sara Kidd


 

TWO INGREDIENT Chocolate Ganache | Super Easy Vegan Recipe

Video taken from the channel: Pincha Pink Salt


 

Vegan Beet Brownies Healthy Dessert Recipe

Video taken from the channel: Irene Coco Queen


 

Vegan Beet Brownies | Valentine’s Day Dessert

Video taken from the channel: SweetPotatoSoul


 

Beet Brownies with chocolate genache VEGAN | The Happy Pear

Video taken from the channel: The Happy Pear


2 large beets, boiled and peeled 2 large eggs (or 2 tablespoons flaxseed meal bloomed in 4 tablespoons water) 3 tablespoons melted coconut oil 3/4 cup (75g) cocoa powder (the higher the quality the better) 1/4 teaspoon sea salt 1 teaspoon pure vanilla extract Heaping 1/2 cup (64g) organic cane. While brownies are baking, Pour coconut milk and salt into a pa. Over medium hit bring coconut milk to just under a boil, steaming heavily, with little simmer bubbles around the edges. Place chocolate in a bowl. Pour the coconut milk on top and let sit for about 5.

Gluten Free & Vegan Brownies with Chocolate Ganache Frosting These decadent dairy-free and gluten free brownies with vegan chocolate ganache frosting are insanely fudgy. With a few secret ingredients and ultra-rich ganache, this is a dessert you do not want to miss. Ingredients 1½ ripe bananas 9 soft medjool dates 1 tsp pure vanilla extract ¼ cup water dash of sea salt ¼ cup cacao powder ½ cup sweet sticky rice flour {also known as glutinous rice flour, mochiko/mochi flour}.

This recipe works best in a 9×9 baking pan. If you only have a 9×13, I recommend doubling the recipe to get nice thick brownies. These are so good, I dont think they need frosting. But if you are looking for the ultimate chocolate chocolate brownie then you could always whip up a batch of ganache to spread on top!½ cup chocolate chips; Preheat oven to 350F Grease an 8 x 8″ pan.

Set aside. Combine butter and sugar. Add eggs, vanilla, coffee, and beets. Whisk dry ingredients.

Flour and cocoa powder. Fold in beet mixture, add chocolate chips. Pour into prepared pan. Bake 30 minutes or until toothpick in center comes out clean.

Whisk together almond milk and cream of tartar in a large bowl. Let sit about 5 minutes to curdle. To the almond milk mixture, add 1 cup of beet puree, sugar, coconut oil, and vanilla extract.

With a hand mixer (or in a stand mixer), beat until foamy, about 30 seconds. In the bowl of a stand mixer fitted with the paddle attachment, gently mix the eggs for about 30 seconds. Add vanilla and brown sugar; mix on medium-high until light and airy, about 2 minutes.

When dreaming up the possibility of a butterand oil-free, naturally-sweetened vegan chocolate frosting, my mind went straight to dates and cashew butter — a true match made in heaven.. After some experimentation, the result was an incredibly rich, decadent, creamy chocolate frosting that’s secretly made with wholesome ingredients.. Just 1 blender, 6 ingredients, and 25 minutes required. Place chocolate chips in a shallow bowl.

Heat coconut milk in a saucepan over medium-high heat to a scald. Pour the milk over the chocolate chips and gently stir together with a rubber spatula until ganache becomes smooth and uniform in cover. Use immediately for a glaze or let cool at room temperature until moldable and spreadable.

List of related literature:

Add the almond butter, vanilla, espresso, cocoa powder, and ⅛ teaspoon salt to the food processor, and process for 2 to 3 minutes or until completely smooth.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Ingredients: Textured vegetable protein (wheat gluten, soy protein concentrate), caramel color.

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
from History of Soy Sauce (160 CE To 2012)
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2012

All of this is the icing on the (whole grain, naturally sweetened) vegan cupcake.

“Sistah Vegan: Black Female Vegans Speak on Food, Identity, Health, and Society” by A. Breeze Harper
from Sistah Vegan: Black Female Vegans Speak on Food, Identity, Health, and Society
by A. Breeze Harper
Lantern Books, 2009

For Flourless Chocolate Beet Cake, add ½ cup grated raw beet after Step 6.

“The Earth Diet: Your Complete Guide to Living Using Earth's Natural Ingredients” by Liana Werner-Gray
from The Earth Diet: Your Complete Guide to Living Using Earth’s Natural Ingredients
by Liana Werner-Gray
Hay House, 2014

Pause mixing and add the hazelnuts, almond flour, gluten-free flour mix, baking powder, and chopped chocolate.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

Place a half to a whole sliced avocado, one teaspoon cinnamon, one to two scoops organic whey or vegan protein powder, four to six ounces full-fat coconut milk, one to two teaspoons almond butter, one to two teaspoons carob or cocoa powder, and a dash of pure vanilla extract or vanilla powder in a blender and blend.

“Beyond Training: Mastering Endurance, Health & Life” by Ben Greenfield
from Beyond Training: Mastering Endurance, Health & Life
by Ben Greenfield
Victory Belt Publishing, 2017

Combine in a large bowl: 25 ounces firm tofu (squeezed in a dishtowel until consistency resembles cream cheese), 1/2 cup pure maple syrup, 2 to 4 tablespoons honey, 3 tablespoons lemon juice, %cup oil, 2 tablespoons each carob and margarine (or butter), 1/4 teaspoon salt, and 1/2 to 2 teaspoons pure vanilla extract.

“Tofu & Soymilk Production: A Craft and Technical Manual” by William Shurtleff, Akiko Aoyagi
from Tofu & Soymilk Production: A Craft and Technical Manual
by William Shurtleff, Akiko Aoyagi
Soyfoods Center, 2000

Add 2 cups pitted dates (10 ounces), chopped Preheat oven to 350°F. In large melted chocolate and egg; beat until 1 cup pecans (about 4 ounces), chopped: bowl, with mixer at medium speed, well blended, occasionally scraping

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Combine the chocolate mixture with the avocados and strawberries in a food processor.

“Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal” by Rosalee de la Forêt
from Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal
by Rosalee de la Forêt
Hay House, 2017

Put the almond milk, butternut squash, coconut oil, vanilla extract, egg yolks, and dates in a blender or food processor.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

NOAH BRYANT

Hardcore strength training is what I am about. I am a personal trainer, author, and contributor to lots of different lifting and fitness magazines.

I was a 2x NCAA champion in the shoutput at USC and I represented the USA at the 2007 World Championships as well as the 2011 PanAm Championships.

Contact me to find out more about my personalized online training and how I can help you reach your goals.

Education: Bachelor of Science (B.S.), Public Policy, Planning, And Development @ University of Southern California

View all posts

50 comments

Your email address will not be published. Required fields are marked *

  • I must have done something wrong. I put in 200g coconut oil and they came out “oily”! I am going to freeze them and see if my family can eat them. The mixture was thick and oily and the brownies get oil all over your fingers when you eat them. Should I have used less oil?? Love you guys!!!

  • Hi gentlemen, I love your vids and recipes. I tried this beet brownies recipe. I followed your recipe and it absolutely didn’t bind at all. The taste is delicious. Do you have any suggestions?

  • Written Recipe:
    Beet Brownies
    The Happy Pear

    Ingredients
    * 100g white flour
    * 100g almond flour
    * 60g cocoa powder
    * 1tbs baking powder
    * 200g coconut oil, melted
    * 200g cooked beat root
    * 200ml maple syrup
    * 1 tbs vanilla extracts
    * 200g dark chocolate chips (70% cocoa)
    * 150 mL boiling water

    Instructions

    Brownies
    * Preheat oven to 200 C
    * Melt coconut oil
    * Siv the dry ingredients into a large bowl
    * Blend the beet, maple syrup and vanilla
    * Combine all ingredients
    * Spread batter on baking sheet
    * Bake for 20 min

    Fudge
    * Add 200g chocolate chips to a large bowl
    * Add equal parts ice and water to a second bowl
    * Add 150 ml boiling water
    * whisk until all chocolate is melted
    * Place chocolate bowl onto ice bowl and whisk until a fudgy consistency is made
    * Spread fudge over the cooled brownies

  • Hi again!
    I am trying this recipe right now for a cake and I can’t seem to get the thick consistency as you show in the video. Any suggestions?

  • Very interested in your content.

    Please add proper closed captions. Most people watch videos without sound very often. A lot of people like me, can’t access audio info for different reasons. Auto-gen captions are very hard to follow and rarely completely accurate.

  • Hey,my mom has kidney stones so she can’t have any milk products,meat,eggs.So,she’s basically vegan and I was wondering if someone could help me look for a vegan cookbook that’s not really expensive but still has a lot of good recipes.Thankyou,much appreciated:)

  • Great, informative video thanks so much! I’m not good at math, but I’m wondering if you may have meant.8 rather than.08? Also, does 300 mL of coconut cream just coincidentally equal 300 gm of coconut cream?

  • What kind of almonds? Almond meal or ground almonds? Thats to different things. Because oft the fat content. I have many times this problem in engish cookbooks ore rezepies.

  • Hey guys, was wondering if you will have any hardback copy’s of Recipes for happiness for sale on amazon? I want the book but y’all don’t ship this way and all I could find was the kindle edition:(

  • Early Squad! Happy (early) Father’s Day to my favorite chefs.

    I will make this tomorrow! I actually have a bag of cacao powder near expiration.

  • YOU BETTA WORRRK!!! OH! I just love you! Your recipes are always BOMB! I have stretched many a’ Sweet Potato Soul recipes across many meals in many combinations. I can’t wait to try this one. #NomNomNom

  • I tried this with sweet potatoes (haha) because i didn’t have beets at home and i craved sweets. also with flax seed and they were insanely delicious! my best friend also tried it with the beets and flax seed and the result was the same deliciousness:)

  • what can you use to substitute the sugars and still maintain hte integrity of the dish, if you have dietary restrictions to white and brown sugars?

  • making these to bring to my parents for fathers day. i’ll be adding a little bit of sea salt on top of the chocolate ganache (once its cooled as to not melt the salt though.), mmmm.

  • gluten holds so much of the culinary world together and so easily too… we’re spoilt:) healthy and wholesome takes a little more time and effort… its just a decision you have to make for yourself and your family. Feeding others something that you know is good for them is very rewarding.

  • You say that everyone can make things taste better by adding sugar and butter, but there yoy use coconut oil and a maple syrup. I know is healtier, sure, but is the same process of sweet + fat.
    I tried the tofu frosting and let me tell you that it is realy good and it doesn’t need fat

  • I am loving your channel. I’m a new vegan and you have so much creativity and inspiration. Plus you’re so pretty and have a calm voice. Subbed!

  • I really love your guys videos. I watch them all the time. �� But one thing really bothers me is that is that you guys still are using oil when oil is not a whole food and is not healthy. ☹️ In a recipe like this would you not just use nut butter or coconut milk instead of oil?

  • I would love you to do a traditional caramel sauce and millionaires shortbread with a set but soft caramel. Most recipes I see that are vegan are made with dates which my husband can’t have �� love this video. Thank you x

  • Yummy! very excited to try this recipe. Thank you for sharing! I wonder how dates would taste in this recipe, which I am thinking to add to make it chewy:-) hehehe

  • You forgot to mention pickled beets! Those are my fave �� Although beet hummus sounds fantastic! These brownies look so amazing! I want to make them for my dads birthday in a few days ❤��

  • Aww, what a charming video! I need vegan beet brownies in my life. Beets are one of my favorite vegetables, so I can’t wait to make this for myself. My husband detests beets, but maybe this will convince him of the inherent goodness of beets. Thanks so much for the recipe!

  • This was so great, they look so cute and delicious. I love the music in your videos! can you write what the songs are that you use in your videos?

  • Amazing! I don’t know why but something about those brownies reminds me of red velvet cake, but soooo much better. Also, seeing your Cat made me miss having cats. We have a dog (Wheaten Terrier) probably not a good idea to bring a cat in to the house, but it’s tempting!!! ps I’m making those for Valentines Day for sure!!

  • Thanks for sharing this recipe!! Looks a lot like red velvet brownies, and will probably taste like such. I read somewhere that traditional southern red velvet cake got its red color from beet juice!

  • really love this thanks for sharing I’m going to try make these today �� I’ll probably substitute the oat flour with milled quinoa. I’m allergic to oats

  • Hi sara. Just a question. Would it make any difference if i use coconut milk instead of cream. And can you taste the coconut in it? And lastly how about if i use any non dairy milk will it still have the same consistency? Thanks.

  • Irene is such a talented person and really gifted in what she does! The camera loves her and Greg does an excellent job along with her producing these really interesting and high quality videos!

  • What is ”backpack beetroot in most supermarkets”, and if i cant find that how do you cook the beetroot for this? the only beetroot iv ever touched is tinned sliced beetroot.

  • I’m so glad you’re getting a lot more exposure I saw some of your posts on Instagram and I’m so happy for you you are such a beautiful person inside and out and I love watching you keep doing what you’re doing❤️☺️

  • These look amazing!! I’d love to make them, but i can’t seem to find the recipe in the description box, I can only see all the links.

  • Cheers lads. Another good one. Can’t wait. I’ve made chocolate beetroot cake before but not brownies. Have to go wipe up my slobbers before the laptop shorts!!

  • I was singing every song. You have the greatest channel ever! Thanks for posting this brownie vid because I’m definitely going to try it! ��

  • I made this with my mentees on yesterday. this was sooooo good I was amazed at how you couldn’t taste the beets. we had to stop ourselves from eating the batter. thanks for another great one!!

  • I don’t why every vegan chef out there doesn’t tell us the brand of coconut milk or vegan milk. They are all not made the same way. Some milk has more water some has less

  • I like my brownies more cake like and not fudgey so if I make these should i cook them longer so they have a better texture? Or use more flour?

  • Hi Sara, is this ganache used to ice the whole of your layer cake, or is it just the piping on top? Would love a ganache recipe that could be used for coating a whole cake!

  • I love beets too.
    Just beets eaten with a fork, just as they come after cooking… yum.
    These brownies with coconut cream eh? Eh?!
    Thanks Jennè. ��

  • My gosh, do I love your videos. I’m a student and as such have no way of baking these (my current dorm has no oven torture, I know!), but I simply had to watch anyway; it was truly a delight!:)

  • It looks too liquid though don’t you need to put it in the fridge for a while to get firm so to use as icing. My icing usually turns out too soft which is a problem.

  • I use Bob’s Red Mill wheat-free gluten-free flour actually all his products can you please let me know how much flour I will have to use to make it come out the same thank you

  • Happy belated birthday! I made my own birthday cake too. I make it out of spite. There are some spoiled people that I work with that expect so much for their birthday, so I DIY to show them they don’t have to be that way.:-)

  • And now all I want is CAKE!!!!!! �� �� �� Love your vids Lisa! I’ve been binge watching most of your recipes now. Legit, i feel like if I lived in Canada, we’d be friends �� I just think you’re fucking hilarious��, but seriously though, love your vids ����

  • My birthday passed unnoticed on August 29th. So I have decided to make myself a big ass birthday cake and take my assistant and her kids apple picking.

  • OMG I literally did this like two weeks ago… I’ve never made from box cake before but the pregnancy monster was like… I need cake NOW! Happy Birthday!!!! Um… now I need birthday cake… to celebrate, obvs..

  • Happy birthday Lisa!! This is such a great video, and the cake looks BOMB!! This reminds me I need to go make cupcakes, and I’ve been making a whipped ganache frosting lately, too! I really really love your videos, keep it up!! Also, I might be in Toronto soon so let’s have a vegan meetup!! ������

  • Holy crap. I’ve been loving your Instagram and didn’t realize that you had YouTube until I saw you with Kale Sandwich. I’m loving your videos.

  • Unfortunately missed out on going to the good food show this year and my friends got to meet you on Thursday. I was so jealous ��, but my sister went on Sunday and managed to get me a signed book. Would of loved to meet you guys in person x

  • Beet is not an unlikely ingredient. It is the natural stuff they used back in older time when artificial coloring did not exist. That’s why vinegar was added to preserve the red pigments of beets.