Chocolate Beetroot Brownie Bites Recipe

Name: Chocolate Beetroot Brownie Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup coconut milk; 4.5 ounces dark chocolate (at least 63% cocoa solids); 9 ounces cooked beetroot (approx 8oz peeled); 3.5 ounces medjool dates; 2 eggs; 1 teaspoon vanilla essence; 1/2 cup almond flour; 1/4 cup chestnut flour; 1/3 cup rice flour; 1 teaspoon baking powder

Servings: persons

1
Preheat the oven to 350F/175C.
2
Gently warm the coconut milk and chocolate together in a small pan until the chocolate melts.
3
Blend together the beetroot and dates.
4
Add the eggs to the beetroot-date mixture, one at a time and blend in.
5
Mix in the vanilla then the flours, baking powder and coconut milk-chocolate mixture.
6
Once thoroughly mixed, pour into an oiled tray, right to the top of the mini muffin mould. Bake for approx 15mins until they have risen, slightly cracked on the top, and a skewer comes out only slightly sticky or clean.
7
If you prefer, pour into an 8x8in tray instead. If doing so, they will need approx 30mins cooking time.
8
Wait until cooled a few minutes before removing from tray and cutting, if appropriate.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup coconut milk, 4.5 ounces dark chocolate (at least 63% cocoa solids), 9 ounces cooked beetroot (approx 8oz peeled), 3.5 ounces medjool dates, and more.

Yes, Chocolate Beetroot Brownie Bites falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Beetroot Brownie Bites

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions