People always want to know where vegans get their protein. In brownies, baby, in brownies. In rich, decadent, fudgy bright pink brownies that are crammed with nuts, sticky medjool dates, beetroot and raw cacao powder (you can substitute good quality cocoa powder). With no added sugar and no cooking they are as easy as they are healthy.
In the run up to Christmas the temptation to unhealthily really ramps up. Tins of chocolates appear on desks at the office, the spicy smells of mince pies and gingerbread lattes waft out of every cafe door and suddenly there are a load of boozy parties to attend. Don’t get me wrong, I’ll be partaking my fair share, but there also needs to be a place for healthy treats. The people at Rennie® challenged me to make a #healthytreat to show that it’s possible to make flavourful food with healthy ingredients – an easy challenge for a lover of vegetables! The result is these raw vegan brownies.
Some great words to remember, particularly at this time of year are: “If you eat well, you’ll feel good.” I firmly believe in eating fresh, home cooked, vegetable-heavy meals – including treats. So I’ve developed these brownies, crammed full of beets and nuts. They are dense and rich so I like to keep them in the freezer and just have one small brownie each day for energy and a sweet hit – without any sugar.
Since they’re raw, these decadent, protein-packed vegan brownies are so easy to whiz up. I used my Froothie high-speed blender, but if you don’t have one then you can use a food processor or standard blender – you’ll just have to scrape the sides down a bit.
- 1 raw beetroot, roughly chopped (about 1 cup)
- 300g (2 cups) raw hazelnuts
- 4 tablespoons raw cacao powder (or standard cocoa powder)
- 4 tablespoons unsweetened shredded coconut
- 275g (2 cups) medjool dates, pitted
- Pinch of sea salt
- 125g (1 cup) walnuts, roughly chopped
- Whiz the beet in a food processor or high-speed blender until finely shredded. Set aside.
- Blitz the hazelnuts, cacao and coconut until ground finely. Add the beet, dates and salt and blend until combined and thick. Stir in the chopped walnuts, then press the mixture down firmly into a lined baking dish. Freeze for 45 minutes and then cut up to serve. Store in the fridge or freezer.
Still have some beetroot to use up? Try some of my other recipes:
Beetroot Blackberry Salad with Tahini Dressing
Beetroot Pizza with Beet Leaf Pesto
Slow Cooker Beetroot Chocolate Cake with Beet Vanilla Topping
Beet Vanilla Freakshakes
Disclosure: This post has been supported by Rennie®, but all ideas and thoughts are my own.