Beetroot + Olive Oil Brownies with Salted Chocolate Ganache {vegan, gf}


Seriously deeeeeeeeelicious fudgy brownies. Sweet and earthy beetroot mingles happily with the dark chocolate in the brownies and fruity olive oil ties it all together. A fluffy salted ganache on the top makes these incredibly decadent. Vegan, GF, RSF.

Brownies! I’ve been promising the recipe for these on instagram ever since I posted a photo a while back and people asked for the recipe. Now they’re finally here. They’re vegan ofc and gluten free (made with chickpea and buckwheat flours and a little arrowroot) and refined sugar free (made with pure maple and coconut sugar).

And they tick all the brownie boxes: fudgy, rich, hella chocolatey, salty, earthy, sweet and with a fluffy ganache sweeped on top to take them to the next level. They’re also incredibly easy to whip up. Just get your beetroot puree made and everything else comes together quickly (mix wet together, mix dry together,  mix all together, bake! frost!).

I’m going to be posting more of these quickish recipes hopefully, where I don’t talk on and on about things for an age. And where I don’t spend toooo much time on a photo shoot. These were actually shot with my iPhone (oh how far we’ve come!). I think I’m just more interested in actually being able to get recipes out to you that I genuinely love rather than worrying over photography and styling and talking.

So SIMPLE it is. Minimal. That’s my new spring ethos. Also I’m on a budget now booooooo. So you might be seeing some budget friendly vegan recipes on this site for a while! Tell me if you have any requests.

Beetroot + Olive Oil Brownies with Salted Chocolate Ganache {vegan, GF}

vegan, gf, soy‐free, nut‐free
Seriously delicious fudgy brownies. Sweet and earthy beetroot mingles happily with the dark chocolate in the brownies and fruity olive oil ties it all together. A fluffy salted ganache on the top makes these incredibly decadent.
Servings 12



  • 3/4 cup chickpea/besan flour
  • 1/4 cup buckwheat flour
  • 1/4 cup arrowroot starch
  • 3/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp himalayan salt
  • 1/4 tsp cinnamon
  • 1 cup cooked beetroot puree from approx 2 boiled/steamed beetroot
  • 1/2 cup maple syrup
  • 1/2 cup coconut sugar
  • 1/2 cup almond or coconut milk the kind from a bottle not a can
  • 1/3 cup extra virgin olive oil
  • 1 tbsp vanilla extract
  • 2/3 cup roughly chopped chocolate i used loving earth mylk chocolate


  • 1/2 cup raw cacao butter
  • 1/2 cup cocoa powder
  • 1/2 cup maple syrup
  • 1/2 tsp himalayan sea salt
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp vanilla extract
  • 1/2 cup coconut cream the thick bit on the top of a refrigerated can
  • sea salt flakes to sprinkle



  • Preheat oven to 180C/350F. Grease and line an 8″ x 12″ baking tray {or something of a similar size}, leaving some baking paper overhanging to lift the brownie out of the tin once it's baked.
  • Whisk together all of the dry ingredients in a large bowl (chickpea flour through to cinnamon). Mix together wet ingredients (beetroot puree through to vanilla) in a food processor, or just whisk together in a bowl, until smooth. Whisk the wet mixture into the dry ingredients. Stir in the chopped chocolate if using then scrape into the prepared baking pan.
  • Bake in pre‐heated oven for approximately 25–30 minutes until a skewer inserted in the center comes out with some moist crumbs attached, but not too gooey (under‐baked is probably better than over‐baked though!). Remove from oven and place on a cooling rack. After the brownie has cooled for 15 minutes in the tin use your baking paper overhang to remove it, then place on the cooling rack until completely cool.
  • When completely cooled, frost and sprinkle with sea salt flakes. Slice into squares and serve. Brownies will keep for 3–4 days in the fridge in an airtight container but are best on the day of making.


  • Melt cacao butter in a heat‐proof boil over a saucepan of simmering water, watch it, it burns easily. Remove from the heat and whisk in cacao powder followed by the maple, salt vanilla and olive oil. Cool slightly. Slowly whisk in the coconut cream until it's a thick, glossy mix and set in the fridge to thicken, whisking occasionally. Frost cooled brownies with frosting.


Join the Conversation

  1. Niko Petranovic says:

    Hi! I’m so excited to try this!
    Will this work with regular flour instead of the chickpea/buckwheat combination?

    1. Hey lovely! It will definitely still work, it will just have a different texture. I haven’t tried it with regular flour yet so I can’t say exactly how it will turn out, let me know if you give it a go x

  2. Hi! I love how healthy and natural this brownie recipe is; I shared it with my family and they’re all but urging me to try making it!
    I just have one question. I actually happen to be allergic to chickpeas/besan. Would it be possible to replace the chickpea flour with the same quantity of almond flour?

    1. Hi Cal! Thanks for your comment 🙂 You could definitely give it a go with almond flour and it should still come out well. I haven’t tested this swap personally so can’t guarantee the results, but even if the results are slightly different, I would imagine it still working well! Good luck, let me know how you go 😊 Bek

      1. Got it, thank you so much! Just one more question—I don’t have a 12’ by 8’ pan, but I do have a 13’ by 9’ pan and two 8’ by 8’ pans. Would either of those dimensions work? If that’s the case, would I have to alter the baking time?

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