Raw RedVelvet Brownies

AND when there’s beet pulp…why not make these Raw RedVelvet Brownies! After making the (nut)milkshakes from last week, I decided to put the pulp leftover from juicing into a batch of raw brownies. It’s recipes like this that feel like the core of thecrimsonsink – fresh, healthy, whole, and delicious plant based food. Beets also happen to be a HUGE part of our namesake (SO much love for this root vegetable). The next time you bring out that juicer, think about how you can put the pulp to work. I’ve used carrot pulp in loaves, spinach pulp in dips or falafels, apple pulp in baking – SO many options to explore.

Check out these Red Velvet (Nut)Milkshakes! They’re super creamy & delicious. 

Raw RedVelvet Brownies
Prep Time
15 mins
Resting Time
2 hrs
 

AND when there’s beet pulp…why not make these Raw RedVelvet Brownies! They’re rich (a little goes a LONG way), nutrient dense, and simply delicious. The next time you bring out that juicer, think about how you can put that pulp to work. I’ve used carrot pulp in loaves, spinach pulp in dips or falafels, apple pulp in baking – SO many options to explore.

Course: breakfast, snack, sweet treat
Cuisine: *plant based + gluten free
Keyword: raw, brownies, red velvet, beet pulp
Servings: 20 squares
Author: thecrimsonsink
Ingredients
  • 1&1/2 cup raw pecans *split into 1cup & 1/2cup portions – see recipe instructions
  • 1 cup medjool dates – on the softer side
  • 1/2 cup fresh beet pulp
  • 3/4 cup hemp hearts
  • 1/3 cup cacao powder
  • 2 tbsp pure maple syrup
  • 1 tsp pure vanilla
  • 1/2 tsp sea salt
Instructions
  1. Toss 1cup of the raw pecans into a food processor and pulse a few times.
  2. Add the dates. Pulse again until crumb-like (pea size and smaller).
  3. Add the remaining ingredients and pulse until combined.
  4. Line a 8x4inch loaf pan with parchment paper. Roughly chop and evenly sprinkle the remaining 1/2cup of raw pecans into the prepared loaf pan. *You may have to lightly crease the parchment paper to get the pecans into the corners of the pan.
  5. Large spoonful by spoonful, add the brownie mixture to the pan, pressing down firmly and evenly once all the mixture has been added.
  6. Refrigerate for at least 2-4hrs. Remove from the fridge, lift the brownies up out of the pan by the parchment paper, and place onto a cutting board. *You can either carefully flip and cut walnut-side up, or down – whichever you prefer. Cut into slices or squares, and serve.
  7. Keep refrigerated and store in an airtight container. Best if eaten within 5-7days. Freeze, good for up to 1month.
Recipe Notes

~ If your dates are on the drier side, soften them by soaking in hot water for 15-20mins.

~ Before adding the chopped pecans to the prepared pan, I sprinkled in some homemade beet powder for added colour + flavour. 

~ Once all of the brownie mixture was in the prepared loaf pan, I folded over one of the long sides of the parchment paper, and then pressed firmly down using the paper as a barrier  – prevented the mixture from sticking to my hand. 

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