Spinach and Beet Brownies

Spinach and Beet Brownies

By: Rose Marie Jarry, Master Chef at Kronobar

15 minutes + 30 minutes of cooking, 11 servings, gluten-free, vegan.


  • 1 ½ spinach, chopped
  • 1 cup raw shredded beet
  • 1 tablespoon coconut oil
  • 3 tablespoons almond butter
  • 1 cup soft chopped dates
  • ½ cup coconut palm sugar
  • ½ cup gluten free flour of your choice: pea, quinoa, chickpea or other.
  • ¾ cup cacao powder
  • ¾ cup almond milk beverage
  • ¾ cup whole raw walnuts
  • 1 tablespoon baking powder
  • 1 tablespoon pure vanilla extract
  • 1 pinch pink Himalayan sea salt


  1. Pre heat the oven to 375F.
  2. Peel and shred the raw beets. Chop the raw spinach into small pieces.
  3. Mix the oil, butter, and vegetables in a bowl, add the sugar and continue mixing. Add all the other ingredients then the flour at the end. Keep some of the walnuts to put on the top of the brownie.
  4. Mix a few more minutes.
  5. Grease a pan and pour the mixture into it. Add the extra walnuts on top of the brownie.
  6. Bake 30 minutes in the oven.
  7. Let it cool down 20-30 minutes before cutting and serving.
  8. Enjoy!