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Red Velvet Brownies with a Aquafaba Vanilla Cashew Cream Frosting

A decadently healthy treat that has both dense and light textures. Wonderfully balanced with earthy sweet tones. A treat full of amazing nutritional benefits and well as heaps of flavor. Refined Sugar, Gluten and Dairy Free as well as 100% Vegan.

Course Dessert, Side Dish, Snack
Cuisine Dairy Free, Gluten Free, Refined Sugar Free, Treat, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Author Wellness with Taryn

Ingredients

Red Velvet Brownies

  • 3/4 Cup Pitted Dates - to be soaked in boiling water
  • 1/2 Cup Boiling Water - for the dates to soak in
  • 2 Medium Beetroots (240g) - Peeled, diced and blitzed in food processor
  • 1 TBS Chia Seeds - left to swell in 3 TBS boiling water
  • 1 1/2 Cup Almond Meal - ground almonds
  • 1/3 Cup Coconut Flour
  • 1 Tsp Baking Powder
  • 1 TBS Psyllium Husk
  • 1/3 Cup Coconut Sugar
  • 2 TBS Organic Cold Pressed Coconut Oil - melted
  • pinch of salt

Vanilla Cashew Cream Frosting

  • 1 Cup Cashews - soaked in water over night - rinsed and drained
  • 1 Tsp Vanilla Extract
  • 1 Tsp Lemon Juice - freshly squeezed
  • 1 TBS Rice Malt Syrup/Maple Syrup
  • 1/4 Cup Organic Cold Pressed Coconut Oil - melted
  • 1/4 Cup Coconut Milk
  • pinch of salt

Aquafaba

  • 90 mls Liquid from a can of Chickpeas - 1/2 the liquid in the can
  • 1 TBS Rice Malt Syrup/Maple Syrup
  • 1 Tsp Vanilla Extract

Instructions

Red Velvet Brownies

  1. Add the Chia seeds and water to a small bowl and leave aside to swell

  2. Pre-heat the oven to 200C fan forced

  3. Add the dates and boiling water to a small sauce pot on the stove. Bring to the boil and reduce to simmer. Eventually the dates will soften down and a paste will form. Continue to stir until paste has formed.

  4. Add the melted 2 TBS of Coconut Oil to the sauce pot and stir until all combined

  5. Peel, dice and blitz the beetroot in a food processor. Add to a large mixing bowl with the remaining dry ingredients. Mix thoroughly until all combined.

  6. Add the date paste along with the soaked chia seeds to the large mixing bowl, and mix all the ingredients well. 

  7. Line a deep baking dish with baking paper. Transfer the brownie mixture to the dish and press down firmly with a silicone spatula, back of a tablespoon or your hands (careful because beetroot stains)

  8. Poke a few spots around the dish with a fork to ensure even cooking.

  9. Place into the oven and bake for 17-20mins until cooked through.

  10. Once cooked through, remove from oven and allow to cool before slicing into squares. Be careful as it's a delicate consistency. 

Vanilla Cashew Cream Frosting

  1. Add all ingredients into a nutribullet or blender and blend until smooth. You can add less coconut milk if you're wanting a thicker frosting.

Aquafaba

  1. Place the Aquafaba chickpea liquid into a medium mixing bowl. Using an electric beater, beat the liquid until thick fluffy white 'clouds' form. Similar to that of egg whites. 

  2. When white and fluffy, add 1 TBS Rice Malt Syrup/Maple Syrup and 1 Tsp Vanilla Extract and beat for a couple more seconds to mix through.

Aquafaba Vanilla Cashew Cream Frosting

  1. Gently fold through the Aquafaba (approx 1/2 cup) into the Vanilla Cashew Cream Frosting until fully combined, light and fluffy. 

  2. Ideally you'll want to transfer into a plastic/piping bag, remove all air and place into the fridge/freezer for a few minutes to cool and slightly harden.


  3. When you're ready you can pipe the frosting over the brownies however which way you please. 

  4. This Aquafaba can be made to further lighten the frosting, however not 100% necessary and can be left out.

Recipe Notes

Use Organic wherever possible - This recipe requires cashew nuts to be soaked over-night - Aquafaba can be made to further lighten the frosting, however not 100% necessary