Beet-Free Red Velvet Brownies w/ 3-Ingredient Frosting {vegan + gluten- oil- & refined sugar-free}

13 Feb Beet-Free Red Velvet Brownies w/ 3-Ingredient Frosting {vegan + gluten- oil- & refined sugar-free}

Beet-free?! YES, because beets DO kale my vibe 😛

A healthy version of a classic dessert– or in other words, that GOOD GOOD. Not only are these to die for (but seriously), they are free of gluten, oil AND refined sugar.

Perfect for you to impress that shugah shugah in your life, because nothing means I love you more than these fluffy, melt-in-your-mouth fudgey goodness, right?
Growing up, I used to LOVE red velvet cupcakes, but as I got older, I began to notice just how unnaturally red they were.

Did you know that seemingly vegan red food colorants (cochineal and carmine) are not vegan at all? I would have assumed it was a manmade chemical ingredient, but in reality, are actually made of crushed bugs >> Cochineal insects produce a bitter, crimson-colored pigment called carminic acid, and to create the dye, the bugs are dried and ground into a powder. If you don’t believe this atrocity, I promise you I ain’t lyin’!

Beet-Free Red Velvet Brownies w/ 3-Ingredient Frosting {vegan + gluten- oil- & refined sugar-free}

• Author: Jasmine Briones / Sweet Simple Vegan
• Prep Time: 15 mins
• Cook Time: 50 mins
• Total Time: 1 hour 5 minutes
• Yield: 12
• Category: Dessert
• Cuisine: Vegan

Ingredients

Brownies

• 1 1/4 cup medjool dates, pitted and packed*
• 1 cup mashed orange sweet potatoes
• 2 packets (200g) frozen pitaya, thawed
• 2 tablespoons chia seeds
• 1 tablespoon almond milk
• 1 teaspoon organic vanilla extract
• 1 teaspoon apple cider vinegar
• 3/4 cup oat flour*
• 1/2 cup cacao powder (or cocoa powder)
• 1 1/2 teaspoon baking soda

Chocolate Frosting:

• 1/3 cup medjool dates, pitted and packed
• 1/4 cup cacao powder (or cocoa powder)
• 1/4 cup frozen pitaya, thawed (or almond milk)
• Optional: 1/2 teaspoon organic vanilla extract + 1/4 teaspoon cinnamon

Instructions

Brownies

1. Preheat the oven to 350F and line a baking pan with parchment paper.*
2. Blend the dates, almond milk, pitaya, chia seeds, sweet potato, vanilla, and apple cider vinegar on high until smooth.
3. In a large bowl, sift together the oat flour, cacao powder, and baking soda. Add in the wet ingredients, and stir until smooth and uniform.
4. Spread batter evenly into the pan, and bake for 45-50 mins.
5. In the meantime, make the frosting by blending all ingredients together until smooth.
6. Remove from oven and cool completely, then add frosting.
7. Once frosted, cut the brownies into squares and top with toppings of choice, such as raspberries and hemp hearts.

Notes

Soak your dates in warm water for 15-20 minutes to soften if needed.
You can also simply grind oats in a high speed blender until a fine flour is formed.
The pan I used was approximately 4.5″x9x9″.
You can adjust the thickness of the frosting by adding more or less almond milk.
If you do not have pitaya or wish to do without it, simply swap it out for 1 cup almond milk.

Last year, My boyfriend Chris and I collaborated and put together a healthy, oil-free and easy peasy Vegan Valentine’s Day Menu for you to enjoy. Even if you are stumbling across this page far our from the month of February, all of the recipes we included are must try’s!
To all of you lovebirds who need a cute Valentine’s Day date idea, why not do a relaxed night in, making a healthy homemade dinner with your sweetie?

Our full Vegan Valentine’s Day Menu {oil-free} includes recipes from both my blog and ConsciousChris.net. All of these are perfect for a night in with you and your {vegan} honeee, I hope you enjoy!

Disclaimer: This post is NOT sponsored, but may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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