Beetroot Chocolate Brownies

by Edward Daniel
Caption of Beetroot Chocolate Brownie. Image by Edward Daniel (c).

Beetroot Chocolate Brownies are another one of my gluten-free dessert recipes. It is rich but packed with flavour. I love cooking with aduki beans because they have a slight sweet taste to them and give texture to these Beetroot Chocolate Brownies.

Caption of Beetroot Chocolate Brownie. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g aduki beans
  • 10g oats
  • 50g cacao powder
  • 75g coconut nectar blossom (or raw unrefined cane sugar)
  • 1tsp bicarbonate of soda
  • Pinch of salt
  • 100ml filtered water
  • 100ml oil
  • 1tsp vanilla essence
  • 250g beetroot


  1. Soak the aduki beans for a couple of hours.
  2. Place the aduki beans in a pressure cooker for 30 minutes. Switch off heat and set to one side. Drain.
  3. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  4. Grind the oats and place with cacao powder, coconut nectar, bicarbonate of soda and salt in a large mixing bowl.
  5. Stir in the aduki beans into the dry mixture.
  6. Add into the brownie mixture the water, oil and vanilla essence.
  7. Grate the beetroot and toss into the brownie mixture but do not overly stir.
  8. Line a baking tray with oil and baking paper. Bake in the oven for about 20 minutes.
  9. Remove from heat and set to one side until cool.
  10. Top with icing of your choice, if preferred.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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