Paleo Red Velvet Brownies with Coconut Cream Frosting

5 from 1 vote

Paleo Red Velvet Brownies with Coconut Cream Frosting

These moist and decadent paleo red velvet brownies with coconut cream frosting are made with all real food, and it's a healthy way to indulge on Valentine's Day or any special occasion!

Prep Time10

Cook Time45

Coconut cream chilling time8

Course: Dessert

Cuisine: American

Keyword: dairy free vanilla frosting, homemade red velvet brownies, paleo frosting recipe, paleo valentine's day dessert, red velvet brownies recipe, valentine's day dessert

Servings: brownies

Calories: 189kcal

Ingredients

1 cup cooked red beet puree about 3 medium beets
1/2 cup blanched almond flour
1/2 cup coconut flour
1/3 cup cocoa powder
1 tsp baking powder
1/4 tsp sea salt
1/2 cup ghee or coconut oil, melted
1/3 cup maple syrup
2 tbsp lemon juice
2 tsp vanilla extract
2 large eggs
1/3 cup semisweet chocolate chips dairy free

Coconut Cream Frosting

1 can 14.5 oz coconut milk or coconut cream chilled overnight
1 tbsp maple syrup
1 tsp vanilla extract

Instructions

Beet Puree

I used precooked beets for this recipe, but if are using raw beets, cook them first: Scrub the beets and halve them.
Place in a medium saucepan and cover with water. Heat over medium high heat until boiling, then reduce the heat to medium low to simmer for 30 minutes until fork tender.
Drain and cool (you can run them under cold water to speed up the process), then peel and roughly chop.
Place the beets in a blender, and blender until pureed. The texture should be similar to ketchup.
Measure out 1 cup to use for the recipe.

Paleo Red Velvet Brownies

Before you begin, make sure you have chilled a can of coconut cream or coconut milk in the refrigerator overnight so the cream can separate from the coconut water for the frosting.
Preheat the oven to 350 degrees F and line an 8x8 baking dish with parchment paper.
In a large mixing bowl, stir together almond flour, coconut flour, cocoa powder, baking powder, and sea salt.
In a separate bowl, whisk together beet puree, ghee, maple syrup, lemon juice, vanilla extract, and eggs.
Add wet ingredients to dry, and mix together until combined well.
Stir in chocolate chips.
Transfer the batter to the prepared baking dish. Tap the baking dish on the counter to even out the batter and use a spatula to smooth out the top.
Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
Let the brownies cool completely on the counter.
While the brownies are cooling, make the coconut cream frosting.
Carefully remove the can of coconut cream or milk from the fridge, slowly turn the can upside down, and open it with a can opener.
Pour out the coconut water you see on the top, and scoop out the solid cream on the bottom.
Combine the cream with maple syrup and vanilla extract, and use a stand mixer or a handheld mixer to whisk together until stiff peaks form.
Refrigerate the frosting until ready to use.
Once the brownies have cooled completely, frost the brownies. You'll only need about half of the frosting, and you can save the other half in the fridge.
Slice into 16 squares. I also used decorating sugars (not paleo) to make them more festive. Store in an airtight container in the fridge for up to a week. The longer it sits, the frosting will absorb the color of the beets and it'll turn pink! You can frost just before serving if you don't want this to happen.

Nutrition