Healthy Vegan Red Velvet Brownies
- Healthy Vegan Red Velvet Brownies1 cup red kidney beans
- 1/2 cup cooked beets
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 4 Tbs apple sauce
- 1/8 tsp salt
- 3/4 cup brown sugar
- 1/2 cup ground flax (put 1/4 cup of flax seeds in a clean coffee grinder, pulse until smooth.)
- 1/4 cup chocolate chips (optional)
- Vegan Cream Cheese Icing1/4 cup raw cashew pieces
- 3 Tbs soy milk
- 2 Tbs lemon juice
- 1 Tbs maple syrup or agave nectar
- 1 cup firm tofu, crumbled
- 1/4 tsp salt
- 1/2 cup margarine
- 2 tsp vanilla extract
- 3 cups vegan-friendly icing sugar
- Healthy Vegan Red Velvet BrowniesPreheat oven to 350°.
- Spray an 8 × 8-inch pan with cooking spray. Set aside.
- In a food processor, puree kidney beans and beets. Transfer to a large bowl.
- Add remaining ingredients and mix by hand until smooth and fully combined.
- Fold batter into the greased pan.
- Bake for 35 to 40 minutes, turning the pan halfway through.
- When the brownies are done, test them with a toothpick. You want some batter to cling to the toothpick. Do not overbake.
- Let cool completely. Refrigerate for one hour.
- Cut into squares or use cookie cutters to make heart shapes.
- Vegan Cream Cheese IcingIn a food processor, combine cashews, soy milk, lemon juice, vanilla extract, salt, and maple syrup. Pulse several minutes until it is a smooth, creamy texture. Add tofu crumbles and continue to pulse until thick and smooth.
- Transfer mixture to a large bowl. Add margarine and icing sugar. With an electric mixer, blend until combined and thickened.
- Refrigerate at least one hour before icing brownies.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.