Cardamom Beet Brownies
Look at that gooey deliciousness! These are by far the best brownies I have ever eaten! I love bitter sweet flavors. Ever since I was a child I have always loved dark chocolate. Not milk chocolate. Dark chocolate. I also love Brownies! Who doesn’t? And I love the exotic, mildly orange zesty hint Cardamom brings! It’s like magic dust. It’s that secret ingredient taste that just makes everything taste so much better. Well, I’ve completely given it away. Now you all know what it is since I blatantly gave it away from the title of the recipe.
I don’t particularly love beets but I do like them cooked in a salad with feta cheese. Yummm! Or raw in juice - I throw them in the juicer with other fruits and vegetables in the morning. And they are so good for me since I am on the anemic side. Yes folks, beets are very high in iron, so if you are deficient like me, you can find many different ways to consume them. Raw is best but this ones a treat! May it be savory or sweet, beets are handy. And they bring an awesome texture to this dessert. It has a delicious bitterness to them but once cooked, sweetness emerges as just another layer of flavor. I truly think that the beets are EVERYTHING that make this so scrumptious! It really does wonders to the texture of these brownies.
I based my recipe on cookitlean.com - one of my blog inspirations for some cleaner versions of certain recipes I crave for. I spun it to my own liking by adding some bittersweet chocolate chips, for decadence without having to make any icing (I’m not an icing person). And I used cardamon powder instead of almond essence because I am a cardamom addict which is probably why I love chai tea (but that’s a whole other topic. I just love how cardamom can transform anything plain into fabulous! Yummm!!!! Did I say that already?
These are my absolute favorite! I would probably add some chopped walnuts next time for added protein and texture.
Oh and it is Paleo and vegan friendly. I mean, C’mon! What more can a gal ask for?
So here’s the recipe:
- 2 medium sized organic beets amounting to about a little over a cup - cooked, peeled and shredded. I’m a mom to a 15th month old rambunctious boy and I have no time to waste, so I used my juicer to shred and rehydrated the same beet bits with it’s juice. I reckon, that is why these brownies came out so fudgey. But that’s just my theory. You can hand shred them or use a food processor. The more fine the better. I did mine the night before to save time.
- 1/2 cup pitted dried prunes (or dates), soaked and rehydrated in the beet juice, I soaked them overnight but you don’t have to.
- 2 tbsps organic VCO or virgin coconut oil
- 1 tbsp organic honey
- 1/2 tsp ground cardamom
- 1 tsp cinnamon
- 1 cup almond meal/finely ground almond. you can make your own by using a mill or really good blender.
- 3/4 raw organic raw cocoa powder
- 1 tsp baking powder
- 1/4 tsp himalayan salt or any salt
- 1 tsp baking soda
- 1/4 cup bittersweet chocolate chips
- 1/4 cup chopped walnuts (optional)
Dry Ingredient bowl
In separate bowl, sift your cacao powder in a bowl and whisk with the almond meal., baking powder, cinnamon, cardamom and salt. Do not mix the baking soda with the rest. Save it for later.
Wet Ingredient Mix
I used my nutribullet to blend the shredded beets, the prunes, the VCO and honey until smooth. You can use a vitamin or any blender.
I transferred the wet ingredients into my mixing bowl and slowIy I started adding half a cup at a time until the almond meal is completely immersed together with the beet mixture. Now add the baking soda to make it fluffy and quickly add your chocolate chips and optional walnuts. I set some chips aside for the top for decorative purposes. It makes it look yummier! see past posted photo.
Pour into a brownie tray. Bake at 350 degrees F for 30 minutes.
Cool and slice. Enjoy!