Raw Strawberry Beet Love Brownies

Last year I made some Strawberry Beet Love Brownies , and they were delicious.  A fudgy strawberry studded layer of brownie with a smooth ganache, simply heavenly.  I was looking back at that recipe last week and I thought, why not make some raw Strawberry Beet Love Brownies and make them even better than the baked ones I made last year?!

So I got to work creating them!  I thought about making a simple brownie base with strawberries and beets added, but then I made that, and it was such a lovely color before I added the raw cacao powder that I decided to keep half plain strawberry to sit a top the decadent cacao brownie layer.  That itself would have been wonderful covered in fudgy frosting, but I added a layer of strawberry cream as well before frosting them.  They were lovely!
I was enjoying all the scraps, the best part of being the baker and I was on cloud 9! I cut them into small squares, as they were rich, but it is to hard to resist eating more than one. My Mom loved them and asked if she could have more.  Which means a lot to me as she is my pickiest taste tester!  You cannot taste the beets, they simply add the most beautiful pink color.  I love strawberries and beets together, so sexy and a match made in heaven!

Raw Strawberry Beet Love Brownies

Makes 12


1 1/2 cups raw almond meal

2  cups sprouted oat flour (or additional almonds)
2 cups dried shredded unsweetened coconut
1/4 tsp sea salt
1 tsp pure vanilla extract
12 medjool dates, pitted
3 Tbsp raw coconut nectar or maple syrup
1 cup organic beets, shredded
2 cups organic strawberries
1/2 cup raw cacao powder

Strawberry cream:

1/2 cup raw cashew pieces (preferably soaked overnight)

2 Tbsp coconut water

1/2 cup fresh young coconut meat (or additional soaked cashews if not available)
2 Tbsp raw coconut nectar or maple syrup
1/8 tsp sea salt
1 teaspoon pure vanilla extract
4 organic strawberries
2 Tbsp raw coconut oil (warmed to liquid)
Fudge glaze:
1/3 cup raw cacao powder
1/3 cup raw coconut nectar or maple syrup
1 Tbsp raw coconut oil, warmed to liquid
1 tsp pure vanilla extract
a pinch sea salt

To make brownies, Combine almond meal, sprouted oat flour, coconut, and sea salt in a high powered blender and grind to fine flour. In a food processor, combine the vanilla, dates, coconut nectar, beets and strawberries and process until smooth. Add the flour and process until well blended. divide the mixture in two and return half to the food processor.  Place the other half in a bowl and set aside. Add the cacao powder to the half in the food processor and process until well combined.  Spread the cacao batter out onto a teflex lined dehydrator sheet into a 1/2 inch thick rectangle. Then spread the strawberry beet batter over it.  Dry in the dehydrator* at 115 degrees for about 12 hours. Flip over and continue to dry a few hours more until dry but still a little moist in the center.
For the strawberry cream, combine all ingredients except the coconut oil in the food processor and process until smooth. With the motor running, add the coconut oil and process a minute longer. Spread the mixture over the brownies, and place in the freezer to set for about an hour.
For the fudge glaze, whisk together all ingredients in a bowl until smooth (adding more coconut oil if too thick, and more cacao if too thin) and a spreadable fudgy frosting consistency. Spread over the strawberry cream layer on the brownies, and place in the freezer for about 5 minutes. Cut into small 2x2 inch squares.

*If you do not own a dehydrator, you can bake them in the oven at the lowest temp, but check them a lot sooner, as in a couple hours as they cook a lot faster.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. April 9, 2013 at 13:56

    These look flippin' amazing! Definitely want to try!<br /><br />Happy Blogging!<br /><a href="http://www.happyvalleychow.com/" rel="nofollow">Happy Valley Chow</a>

    • April 9, 2013 at 21:45

      Thank you so much :)!

  2. April 9, 2013 at 16:13

    This looks beautiful!!! Love the different layers of color!!<br /><br />Mr. & Mrs. P

    • April 9, 2013 at 21:46

      Thank you so much :)! I love adding color ;)!

  3. April 9, 2013 at 20:42

    These couldn't be more beautiful! They look so thick and moist and colorful! Thank you for sharing! I'm glad to be back home after a week of traveling...and finally catching up on my favorite blogs. I hope you have a blessed week!

    • April 9, 2013 at 21:46

      Thank you so much Monet :)! I hope you have a wonderful week as well!

  4. April 10, 2013 at 00:47

    This looks beautiful, Amy!!!! I wonder how beets and chocolate would taste together? I can probably imagine. this is on my to-do list! i have sooooo many wonderful recipes to try from your blog! =)<br /><br />check out my blog! http://rawveganliving.blogspot.com/

    • April 10, 2013 at 02:36

      Thank you so much :)! You can't taste the beets, just the chocolate and strawberries ;).

  5. April 10, 2013 at 09:17

    I am obsessed with beets lately so I am definitely trying this one out.

    • April 11, 2013 at 02:27

      I always am too! They are so pretty and so tasty!

  6. April 10, 2013 at 22:19

    I swear everything you post looks for freakin amazing. Love, love, love!

    • April 11, 2013 at 02:27

      Thank you so much :)!

    • April 11, 2013 at 22:34

      Thank you :)!

  7. April 11, 2013 at 22:34

    Haha thanks Abby :)!

    • April 12, 2013 at 12:03

      Thank you Lisa :)!

  8. molie
    April 9, 2015 at 20:56

    It is only 1/2 courtesy young coconut meat? I only ask because it reads "1/2 cups". I wasn't sure if the "s" on cups was a misprint or if there was a number missing... thanks!

  9. BK
    December 18, 2016 at 03:36

    Could you please create NUT free recipe (gluten free ideally)?

    • December 18, 2016 at 14:08

      There are actually quite a bit of nut free recipes on this blog, most of the recipes created in the last few years are gluten free too. You just need to look through them :). Also, if you have a question about a specific recipe and what to substitute to make it as such, just ask. For instance, in this recipe substitute additional finely shredded coconut for the almonds, sprouted buckwheat flour for the oat flour or use gluten free oat flour and additional young coconut meat for the cashews in the cream part. http://www.fragrantvanilla.com/helpful-tips-tools-and-basics/

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