Beet brownies with cardamon

Hello dear friend!
I hope you are safe, wherever you are in the world right now.
Let’s all connect through chocolate and beets!
Brownies make even bigger sense right now.
Let’s infuse them with some love and power.
Let’s get strong, nourished and delighted.

This recipe is perfect if you have some beets in your fridge which need to be used or you simply look for a smart way to eat more beets because they are healthy, but you don’t particularly love the strong taste.
I am in both categories, that’s why I came up with this brownie recipe.

Let’s go make them!

What do I need?

For the dough:
2 medium beets
2 apples
3 Tbsp softened coconut oil
2 Tbsp cacao nibs or simply bits of dark chocolate
5-6 Tbsp cacao
7-8 Medjool dates
1/2 cup brown rice flour or other flour of your choice
1½ tsp baking powder
3 eggs
2-3 Tbsp apple vinegar or lemon juice
2 cm fresh ginger
1 Tbsp soy sauce or good pinch of salt
1 tsp cardamon
1 handful of chopped almonds or 2 Tbsp of almond butter – optional


For the chocolate glazing:
1 heaping Tbsp tahini, 1 heaping Tbsp cacao powder, 1 Tbsp agave or honey
If your tahini is not salted, use some extra salt, hot or warm water.
You can also use little bit of chili powder if you like some extra spicy kick in your desserts.

What do I do?

I like to do things in a simple way. Just put all the ingredients in the food processor and press START! It’s almost the case of this recipe.

Then cut off the corners of the beets and the parts of apples you don’t want to use. I used organic beets, so I didn’t even peel them. Cut everything in pieces. Not too small, everything is going to be blended anyway.:)
Process in your food processor until properly blended, then add the rest of ingredients and process all together.
The step which took me most time was peeling the cardamon seeds. You can also use the powder, of course.
Once all blended together, pour the mixture in a form you wish to use, with baking paper on bottom. Bake for about 20 minutes on 180 degrees.

To make the chocolate glazing mix together tahini, cacao powder and hot water in a cup, until smooth and spreadable. Add the water spoon by spoon to reach the desired consistence.
Spread on your baked brownies. Serve immediately or refrigerated. Both taste good!

NB! I prefer my desserts less sweet and fat then usual desserts, so that I can eat them as a meal and still feel well. If you prefer your desserts more rich and naughty you can always add more dates, coconut sugar or other sweetener. You can also add dark chocolate or more oil.
If you are vegan, simply google how to replace egg in baking. There is a variety of good solutions for you. 

I wish you good luck with these brownies! I hope you will enjoy both the baking and the result!
Let me know how it went! I’d love to know!

Enjoy the process and stay safe!
Much love


PS: I listened to some classical music while making these brownies, and to shorten the waiting time while they were in the oven I did some yoga. Here is a little glimpse.
Maybe you get inspired!

3 responses to “Beet brownies with cardamon”

  1. Angela Hoffmann Avatar
    Angela Hoffmann

    I will try to do it, all ingredients are in my refrigerator:) .An I like the music too (Edward Grieg?Thank you for the inspiration!


  2. Hello dear Renata,

    so I tried your recipe and it went very well and it tasted delicious as the family confirmed. I took 4 tablespoons of apple purée to replace the eggs and had to bake the dough for 40 minutes 180°C. Thank you:). Stay safe. Much love from Germany

    Angela Hoffmann 0175 356 76 52



    1. Hi Angela!:) wow! this makes me so happy! thank you so much for sharing! I ll try it with apples sauce too. Exciting! Thank you for the idea!:) Take care! xx Renata


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