Beet Brownie Bites

Simple Beet Brownie Bites by Love Namaste Vegan

Usually, when I am cooking or baking, I am either listening to music, the news or a podcast. The other day, I was in the mood to listen to Michael Jackson. I started playing his classic hits and then ‘Beat it” came on (one of my favorites). While I started dancing and singing, that’s when it hit me → beet-it brownies! And Oh-My-GOODNESS am I’m glad that I thought of these because beats and chocolate are super delicious together! Before you cringe or make a ‘yuck face’, you have to try it!

These brownie bites are completely vegan, made with wholesome ingredients and are truly delicious! They can be the perfect decadent treat for Valentine’s Day (or any other day of course!) because they have chocolate for one (a girl’s best friend) and they are little bites, duh! These bites are super moist and chocolatey inside, has zero beet taste (just gives a lovely red color) and easy to take to your loved ones; or to share at work! I hope you all love these! They are truly a decadent treat!

Until next time friends, Namaste. ♥

Simple Beet Brownie Bites by Love Namaste VeganSimple Beet Brownie Bites by Love Namaste VeganSimple Beet Brownie Bites by Love Namaste Vegan

Beet Brownie Bites
Prep time
Cook time
Total time
Decadent beet brownies made into little bites; a perfect treat for a special occasion!
Recipe type: Dessert
Cuisine: Sweets, Vegan
Serves: 24
  • 1 tablespoon flax seed
  • 2 tablespoons filtered water
  • ¼ cup coconut oil, melted (but not hot)
  • ¾ cup coconut sugar
  • ½ cup beet puree (about 2 beets*)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon cinnamon
  • ½ cup raw cacao powder (or sub cocoa powder) + more for dusting
  • 1 cup flour
  • (optional) - ½ cup chopped walnuts
  • (optional) - ½ cup chopped chocolate
  • Powder sugar for dusting
  1. Preheat your oven to 350 degrees Fahrenheit and spray a 24 mini-cupcake pan with coconut oil and set aside.
  2. Mix the ground flax seed with the water and set aside to sit for at least 5 minutes, until the mixture becomes sticky.
  3. In a medium size bowl, mix together the coconut sugar, vanilla extract, coconut oil, beet puree and flax seed mixture until incorporated.
  4. To break up any clumps in the dry ingredients, carefully sift the flour, salt, baking powder, cinnamon and cacao powder in the mixing bowl. Mix together the dry ingredients with the wet ingredients until incorporated. Add in (optional) chopped walnuts and/or chopped chocolate and mix until coated.
  5. Add 1 teaspoon of brownie mixture to each hole of the cupcake pan. Bake for about 8-10 minutes until a toothpick comes out clean.
  6. Remove from the oven and place the brownie bites on a rack to cool. Eat as is or sift powder sugar and/or cacao powder on top before eating. Enjoy!
To make the beet puree → Clean the beets and place them in a medium-sized pot covered with water. Over medium to high heat, cook the beets until soft. Drain the water and peel the skins off the beets (the skins should come off easily; try scraping the skin with a spoon). Place the beets in a high-speed blender and add ¼ cup filtered water and blend until smooth.

  • Libby

    There is no sugar amount listed in the ingredient list! How much do i use? Additionally, are hemp seeds or chia seeds a sutible substitution for flax?
    Thanks! Excited to hear back.
    – Feelin the Beet

    • Hi, Libby! Thanks for pointing out that I missed the sugar amount! I used 3/4 cup coconut sugar in this recipe, but regular cane sugar would work too! I have never used hemp seeds as an egg replacement before, but I am sure chia seeds would do the trick! Mix 1 tablespoon chia seeds with 2 tablespoons of filtered water, and let the mixture sit until it becomes sticky in texture. Hope you like these! 🙂