This store requires javascript to be enabled for some features to work correctly.

Trick or Beet! Halloween Superfood Brownies

Trick or Beet! Halloween Superfood Brownies

Trick or Treat? How about both! 



These rich, chocolatey (and totally vegan) TRICK OR BEET brownies are made with beetroot (trick) and Münki Coffee Mocha Trailmix (treat) - so you can indulge and get your superfoods at the same time. These brownies are super easy to bake, so get in the spooky spirit, turn up your Halloween playlist and make some magic happen in the kitchen tonight! You won't be sorry. 

Makes 9-12 Brownies (depending on size of slice)



Dry ingredients

  • ½ cup (210g) plain or all-purpose flour
  • 1 cup (160g) coconut sugar
  • ¼ cup (25g) cacao powder, heaping
  • TBSP (15g) flaxmeal
  • ¼ tsp baking powder
  • ¼ tsp baking soda


Wet ingredients

  • 1 bag Münki Coffee Mocha Trailmix, blitz in food processor to chop up before adding to mix
  • 1 cup (250g) beetroot puree* (see note below)
  • cup (165g) vegan chocolate, melted in bain-marie 
  • ¼ cup (65g) neutral tasting vegetable oil (like sunflower oil)
  • 4 TBSP (60g) plant milk (soy, coconut, hemp, etc)



  • 1/2 cup or 3oz (85g) vegan dark chocolate chips or chopped chocolate
  • 3 TBSP coconut oil
  • candy / chocolate eyeballs and vanilla cookie icing to decorate



  • Preheat the oven to 350°F (180°C). Grease an 8-inch square baking dish thoroughly or line with parchment paper (this guarantees that it won't stick and makes for easy clean-up).
  • Bomb all of the dry ingredients into a bowl and mix until there are no lumps, then all the wet ingredients to the bowl and mix until combined (don't overmix). Pour the batter into your baking pan and smooth the top.
  • Bake the brownies in the oven for 15-20 minutes. The brownies are ready when the surface is dry & an inserted toothpick comes out (mostly) clean. Allow the brownies to cool in the baking pan.
  • Once your brownies have cooled completely, it is time to prepare the ganache. Heat chocolate and coconut oil in a bain-marie over boiling water until melted. Remove from heat and let cool at room temperature until just slightly thickened.
  • Once the brownies are completely cool, pour the ganache over top and gently spread it to the edges. Chill in the refrigerator to set completely before slicing and decorating.
  • Decorate with Halloween decorations (we like our mummies) and devour!






*Beetroot Purée:
Want to save time and a bit of mess? You can buy ready-to-go beetroot in the produce section of most grocery stores (already peeled and cooked)! All you need to do is bomb them in a food processor and blitz until puréed. 
Have some beets hanging around the house or garden? Make it from scratch! Peel and chop 1-3 large beets. Add the beets to a small pot of boiling water and boil for 5-10 minutes or until tender. Place the beets (without the water) in a food processor or high-powered blender and process until it is as smooth (like the consistency of applesauce). Add a tablespoon or two of the reserved water if the beetroot is not breaking down and process until you reach the desired consistency.

Storage Methods: If you are eating them in the next few days, these brownies are best stored in the fridge. The ganache is made with coconut oil, which will become soft at room temperature, so refrigerating them solves this problem. They will stay fresh in the fridge for 5 days or so. If you want to save some for later, these brownies also freeze beautifully. Line an airtight container with a sheet of parchment paper, then lay the brownies on top. Stack in layers making sure you add a sheet of parchment paper in between to stop them from sticking together. Freeze for up to 4 months.



Gluten Free: If you are GF, you can sub the all-purpose flour for a GF Flour Blend of equal parts almond meal / rice flour (approx 3/4 cup or 105g of each).

Leave a comment