@Kitchenofkirsten Red Velvet Brownies

@Kitchenofkirsten Red Velvet Brownies 

Rich from the cacao powder and cashew butter, caramel-ly from the dates, a vibrant red from the beetroot (yes, beetroot!) and deliciously fluffy. You would not believe they were vegan, nor gluten free!

red vel brownie


1/2 cup beetroot pulp (leftover from juicing) /fresh grated beetroot

1 cup medjool dates, soaked in boiling water for 10 mins

2 tbsp of the date water

3 tbsp meridian* cashew butter

2 tbsp coconut oil

2 heaped tbsp cacao powder

2 tbsp maple syrup

1 tsp vanilla

1/2 tsp baking powder

2/3 cup gluten free flour (I used a mixture of buckwheat, brown rice and oat flour)

1/2 cup almond milk

A pinch of sea salt



Preheat the oven to 180 degrees celcius.

In a small blender, combine your soaked dates, water and beetroot. Blend until a smooth paste forms.

Melt the coconut oil and one by one stir in all of the liquid ingredients before adding in the baking powder, salt, and the flour gradually.

Transfer to a greased and lined baking dish. Bake in the oven for 20 minutes. Ensure the brownies are fully cooked by putting in a cocktail stick and checking it comes out clean. If not, return to the oven to bake for another 5-10 minutes.

Decorate with melted vegan chocolate and goji berries.

red v b#