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vegan chocolate beetroot brownie. Recipe by Sneaky veg

Chocolate beetroot brownies

Mandy Mazliah
These delicious chocolate beetroot brownies were a huge hit with the Sneaky Veg kids. They're naturally sweetened, made with wholemeal flour and contain a healthy portion of veggies. Suitable for vegans.
4.34 from 3 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Cake
Cuisine British
Servings 12


  • 50 g walnuts or pumpkin seeds chopped
  • 500 g cooked beetroot not in vinegar
  • 100 g medjool dates* or raisins chopped
  • 130 g plain wholemeal flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 3 tbsp cocoa powder
  • 3 tbsp maple syrup optional

To decorate, optional

  • 2 tbsp tahini
  • few drops beetroot juice from the packet


  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Line a 20cm square tin with baking paper.
  • Roughly chop the nuts or seeds. Use a food processor if you have one.
  • Add the dates or raisins and the beetroot to the processor.
  • Whizz to a paste.
  • Scrape out into a bowl and add the flour, the baking powder, bicarbonate of soda, cocoa powder and maple syrup. Mix well.
  • Bake in the oven for 40-45 minutes or until firm to the touch and a skewer comes out clean.
  • Allow to cool in the tin for 5-10 minutes before carefully removing and cooling on a wire rack.

To decorate, optional

  • Beat the tahini with a fork, gradually adding the drops of beetroot juice until it is pink in colour. Take care not to make it too watery.
  • Drizzle over the brownies and leave to set for a few moments.


*Medjool dates are much stickier than other varieties. If you are using a different type of date and it seems dry you might need to soak them in hot water for 20 minutes before proceeding with this recipe.
Keyword chocolate beetroot brownies
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