Receta Chocolate beet brownie bites (gluten-free)
Chocolate beet brownie bites are a low-guilt, rich treat but also naturally sweetened, gluten-free and loaded with healthy veggies.
If you're going to eat a rich, chocolately treat, it might as well be loaded with vegetables, right? Think that's not possible? Think again, my friends.
Behold: Rich, dark chocolate brownie bites, finished with crunchy sea salt -- but also loaded with beets, as well as naturally sweetened (zero refined sugar, thanks to sweet dried dates) and gluten-free.
Too good to be true? Nah -- just another stealthy way The Ninj has discovered to get Mr. Ninj to eat his vegetables ... because he's my equivalent of your picky 5-year-old eater, but worse, since I can't threaten to take away his screen time or anything.
Beets. What a seriously misunderstood vegetable! They don't have to be relegated to the roasting pan or pickling jar. They're perfect for baking, too. Beets come in beautiful colors, are naturally sweet and are the key ingredient that makes real red velvet cake red.
You know, if you like cake. (insert snort laugh)
I love these brownie bites (they're dense little cakes, really, but "dense little cake" isn't nearly as catchy as "brownie bite", is it?). They're the perfect, pop-it-in-your-mouth treat at tea time or when you just need a little something-something at the end of a meal.
I finished mine with coarse sea salt because you know I love love LOVE that sweet and salty combination. If you prefer an all-sweet flavor, just omit the salt.
You'll be breaking my heart, but I support your decision.
So, salted or unsalted, what do you think of this stealthy way to sneak some veg into a naturally sweetened, gluten-free treat that even Mr. Ninj loves? Leave a comment: The Ninj wants to know.
Chocolate Beet Brownie Bites (Gluten-Free)
- (adapted from Food and Wine)
- Ingredients:
- 8 ounces pitted dates
- 1 15-ounce can no-salt-added sliced beets, drained
- 2 tablespoons butter, melted
- 2 tablespoons coconut oil, melted
- 1 tablespoon vanilla
- 1/2 cup dark unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 3 eggs
- coarse salt for finishing (optional)
Directions:
Preheat oven to 350 degrees F.
In a food processor, combine the first 5 ingredients (dates through vanilla) and process until smooth. Add the remaining ingredients (except the finishing salt, if using) and again process until smooth.
Spoon the batter into mini muffin tins coated with non-stick spray (this is important -- these little guys WILL stick if you don't). Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean. Sprinkle the tops with coarse finishing salt (if using) and cool for a few minutes in the pan; transfer to a wire rack to finish cooling.
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