Veggie Beetroot Brownie Bites with Cashew Frosting - Vegan
Veggie Beetroot Brownie Bites with Cashew Frosting bring together the unexpected yet harmonious flavors of earthy beetroots and creamy cashews. These bite-sized delights are perfect for those who crave a healthy, indulgent treat that doesn’t compromise on taste or nutrition. The natural sweetness from beetroots and honey melds beautifully with rich cocoa, creating a moist and flavorful brownie that’s both vegan and gluten-free.
Ingrédients
- 1/2 cup beetroot puree
- 1/4 cup cocoa powder
- 1 large egg
- 1/4 cup coconut flour
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup cashews, soaked and drained
- 2 tablespoons maple syrup
- 1/2 cup coconut cream
- 1/2 teaspoon vanilla extract for frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together beetroot puree, egg, coconut oil, honey, and vanilla extract until well combined.
- In another bowl, sift together cocoa powder, coconut flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Spoon the batter evenly into the prepared muffin tin and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the brownies to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- For the cashew frosting, blend soaked cashews, maple syrup, coconut cream, and vanilla extract in a high-speed blender until smooth and creamy.
- Once brownies are completely cool, spread a generous amount of cashew frosting on top of each brownie bite and serve.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 23g | Protéines: 4g | Fat: 12g | Sucre: 14g
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