These rich, moist, dairy free beetroot brownies with coconut can be enjoyed as a healthy dessert or even snack. Packed full of flavour and goodness they are also super easy to make.
Today I am sharing a recipe for easy, dairy free beetroot brownies with coconut. These veggie brownies make a delicious treat perfect for everyday.
How to prepare the beets for coconut beetroot brownies
There are various ways of cooking beetroot including boiling, roasting or baking whole. For this recipe I chose to bake it whole, unpeeled, for maximum flavour and to ensure the brownies have the right amount of moisture. (Boiling the beets for example, would make them too moist).
Bake the beets whole, unpeeled in a preheated oven at 220 C for about 45 minutes, until tender. Remove from the oven, allow to cool then peel. Then simply chop the beets roughly, combine with the desiccated coconut, puree until smooth and make your brownies. Alternatively bake the beets in advance and once cooled refrigerate (covered) overnight. Puree with the coconut once you are ready to make the recipe.
Dairy free beetroot coconut brownies
These easy brownies do not contain butter and can be easily enjoyed as a dairy free treat if you use dairy free chocolate. I used coconut oil instead of butter, not only to make this a ‘free from’ recipe but also because coconut pairs really well with both the beetroot as well as chocolate.
Having said that the coconut flavour is quite subtle in this recipe as I only used 20 g of desiccated coconut (in addition to the coconut oil).
Equipment you’ll need
- Kitchen scale/measuring cup and spoon
- Small oven tray for baking the beets
- Hand blender and electric mixer
- 2 large bowls, whisk and spoon
- 23-cm square pan and parchment paper
How to make coconut beetroot brownies: step-by-step
Once your beetroot-coconut mixture is ready the recipe takes minutes to prepare.
1.Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23-cm square pan and line with parchment paper. Place the chocolate along with the coconut oil in a large bowl over a pot of simmering water and melt stirring often. Remove from the pot when some of the chocolate pieces are still visible and stir until they are completely melted. Alternatively melt in the microwave. Set aside.
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2. In a large bowl combine the flour, baking powder and cocoa and stir using a whisk.
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3. In another bowl beat together the eggs with sugar for 1-2 minutes until fluffy.
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4. Stir in the beet mixture.
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5. Stir in the melted chocolate.
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6. Add the flour mixture and stir just to combine.
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7. Place the batter in the prepared pan and bake in the centre of the oven for 28 minutes.
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8. Remove from the oven and set aside for 15 minutes then lift out of the pan, along with the paper, and place on a rack to cool completely.
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Can you taste the beetroot in beetroot brownies
Yes, but it’s quite subtle. So it’s a good way of getting your children to eat more veggies as they won’t necessarily guess there is a hidden vegetable in these brownies. Even my own children who have learned to suspect every food item to contain something ‘healthy’ could not detect the presence of the beetroot. They simply enjoyed their brownies!
Top tips for making beet brownies
- Make ahead: The beetroot can be baked ahead and, once cooled, refrigerated (covered) until you are ready to use it (best to use it the following day). Puree the beetroot when you are ready to make the recipe.
- Cacao or cocoa: I usually prefer to use cacao rather than cocoa powder, as cacao is healthier, but it’s absolutely fine to use cocoa powder instead. (You might also like this collection of 27 everyday healthy cacao recipes)
- Batter: Do not overmix the batter, stir just to combine.
- Storing: Once completely cooled store the brownies in an airtight container and refrigerate for up to 3 days. Pop in the microwave for a few seconds before serving if possible.
- Freeze for up to 3 months.
More chocolate bakes with vegetables
- Beetroot Chocolate Muffins with Chocolate Chips
- Sweet Potato Brownies with Pecans
- Dairy Free Pumpkin Brownies Recipe
Keep in touch
Have you made these beet coconut brownies? How did they turn out for you? Let me know in the comments below, thanks:)
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Beetroot Brownies with Coconut (Dairy Free)
Ingredients
- 340 g beets raw, unpeeled, approx. 2 medium beets
- 20 g desiccated coconut
- 170 g dark chocolate 65-70% cocoa solids, use dairy free if preferred
- 20 g cacao or cocoa powder
- 100 g coconut oil
- 120 g flour
- 1/2 tsp baking powder
- 3 medium eggs
- 140 g sugar
Instructions
- Preheat the oven to 425 F/ 220 C/ gas mark 7. Place the beets on a baking tray and bake for 45 minutes. Remove from the oven, leave to cool, then peel. Chop the beets roughly, combine with the desiccated coconut and puree until smooth. Set aside. (you can bake the beetroot ahead and, once cooled, refrigerate it until you are ready to use it)
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm square baking pan, line with baking paper and set aside.
- Break up the chocolate into small pieces, place, along with the coconut oil, in a bowl over a pot of simmering water (the water shouldn't touch the bowl) and melt, stirring often. Remove from the heat when there are still a few chocolate pieces visible and stir until completely melted. Set aside. Alternatively melt the chocolate and coconut oil in the microwave.
- Combine the flour, baking powder and cacao (or cocoa) powder, stir with a whisk and set aside.
- In another bowl beat the eggs and sugar for 1-2 minutes until fluffy. Stir in the beet mixture, then gradually pour in the melted chocolate (it will have cooled by then), stirring all the time with a spoon. Add the flour mixture and stir just to combine.
- Pour the batter into the pan, smooth over the top with a spatula and bake in the centre of the oven for 28 minutes. Remove from the oven, let cool in the pan for 15 minutes, then lift out of the pan with the paper and place on a cooling rack.
Notes
- Make ahead: The beetroot can be baked ahead and, once cooled, refrigerated (covered) until you are ready to use it (best to use it the following day). Puree the beetroot when you are ready to make the recipe.
- Cacao or cocoa: I usually prefer to use cacao rather than cocoa powder, as cacao is healthier, but it's absolutely fine to use cocoa powder instead. (You might also like this collection of 27 everyday healthy cacao recipes)
- Batter: Do not overmix the batter, stir just to combine.
- Storing: Once completely cooled store the brownies in an airtight container and refrigerate for up to 3 days. Pop in the microwave for a few seconds before serving if possible.
- Freeze for up to 3 months.
- Preparation time includes the time needed to prepare the beetroot.
Nutrition
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
hi please could you right down the right nutrition content down as this is very important for some people like me. i have a very serious medical condition that means that i need the carbs. xoxo
over all i love the taste of these brownies and they were amazing! i didn’t us coconut oil i used butter instead. xxx
love this recipe keep up the good work!!!!!!xoxox
i worked out the total carbs for the brownies x they are 136.4 for the hole mixture. xoxoxox
I wonder if cassava flour weighed to that amount would work? We are grain free
I wish I knew the answer but unfortunately I don’t. I’ve never used this flour so don’t know its properties. Sorry:(
Can you use coconut flour? If so, how much?
Hi, thanks for getting in touch! Coconut flour has very different properties and I wouldn’t use it. Gluten free flour should be ok, if you are looking for a gluten free substitute. Hope this helps:)
These look gorgeous Monika. Love the colour. I find coconut oil makes a really good sub for butter. And you didn’t use that much sugar either. I bet they were delicious. Thanks for linking with #WeShouldCocoa – although I couldn’t see a link in your post.
Thank you! And my apologies for not including the link, it was completely unintentional, I’ll go and correct right away.
Thanks Monika and my apologies for not spotting the link. I did read the post – honest!
Don’t worry, it wasn’t that easy to spot, I agree.
You made your own red velvet brownies but a lot healthier. I just might have to try using beetroots Monika 🙂
Thank you! Beetroot is just amazing in terms of flavour as well as colour, I hope you do use it:)
Beetroot and chocolate yum… with coconut oh my Monika you’re tempting me to do baking instead of tackling the decorating! ? Thanks for linking and sharing at Fiesta Friday ☺
Thank you Laurena, these brownies were so good I am making them again this weekend:)
Yummy.
Wow I just the colour of these brownies! They look so tempting 🙂
Thank you, glad you like them:)
What a fabulous alternative to brownie recipe. i love that you’ve used beetroot in there – it’s so amazing how versitile it is in baked treats. Thankyou so much for linking up with #BakingCrumbs,
Angela x
Thank you Angela, I am glad I remembered to link up:)
Wow! What an amazing idea to sneak in vegetable to my favorite bar. 😀 These look so beautiful and look at that color!! These would be perfect coz I am craving for brownies. Thanks for sharing at Fiesta Friday party, Monika! x
Thanks Jhuls, glad you like these, happy FF:)
Gorgeous! Love the colour and absolutely love using beetroot in baking, it just adds such a beautiful flavour, texture & colour to everything!
Thank you Midge, I love using beetroot in everything:)
Oh wow Monika, your brownies look amazing! I’ve been meaning to try making beetroot brownies for years but for some reason, I still haven’t attempted making them. I’ll bookmark your recipe so I can try making your brownies soon. x Thanks for joining in with #FreeFromFridays.
Thanks Mel, I’ve wanted to make these for a while too and Valentine’s day gave me the motivation to do so (I don’t make desserts too often).
I love the colour that beetroot gives these brownies. I have some beetroot left over from making vegetable crisps, this would be the perfect recipe to use them up. Thanks for sharing with #bakingcrumbs
Thank you, glad you like this recipe idea:)
These look so beautiful. What a great treat! #freefromfridays
Thank you Emma, they tasted pretty delicious:)
Love the colour and how perfectly gooey and fudgey they look when cut plus beetroot goes so well with chocolate, these are bound to be fantastic! 🙂
Thank you Joe, I actually never tasted beetroot with chocolate but knew it was a great pairing, now I’ve tasted it I want to make more brownies! It’s a fabulous combination!
These look gorgeous! I have tried (raw) beetroot in cakes and brownies but they never come out with red hue. Hence i never posted on my blog.I will try with baked beetroots this time.
Thanks, Balvinder, these brownies definitely have a deep red hue, I am sure it’s to do with baking the beetroot first.
What a great way to make healthier brownies. I made some awesome beetroot brownies a while ago but stupidly forgot to write down the recipe!! I have been kicking myself ever since as they were so good! Maybe I’ll just have to make yours next time instead! Thanks for linking them up to #CookBlogShare. Eb x
That must have been a long while ago as these days you are super organised:)
There are so many healthier brownie recipes around at the moment and I am loving reading them all! I really need to make some healthier treats for my children again and these would be perfect.
People never seem to tire of brownies, I am thinking of making new ones already (healthy of course:)
I love that these brownies have a red hue to them, perfect for Valentines, and healthy too!
Thanks! Glad you like them:)