Vegan Beetroot Slice
Indulge in the vibrant and nutritious flavors of this Vegan Beetroot Slice—an effortless, no-bake treat that's as wholesome as it is stunning. Packed with natural sweetness from pitted dates, earthy tones from raw beetroot, and a hint of decadence from rich cacao powder, this plant-based recipe is a guilt-free snack that's perfect for any time of day. Ground rolled oats and almonds create the base, while coconut oil and maple syrup ensure a luxurious texture. Finished with a sprinkle of desiccated coconut, these slices are both eye-catching and nutrient-rich. Ready in just 20 minutes and requiring no oven time, this gluten-free and dairy-free slice serves as a healthy snack, dessert, or even a post-workout treat. Perfect for meal prep, it stores beautifully in the fridge for up to a week, making it an easy-to-grab option for clean eating enthusiasts and anyone craving a sweet yet wholesome bite.
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Recipe Information
Ingredients
- 2 medium-sized raw beetroot
- 150 grams rolled oats
- 100 grams almonds
- 200 grams dates, pitted
- 3 tablespoons coconut oil
- 2 tablespoons maple syrup
- 3 tablespoons cacao powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 30 grams desiccated coconut
Instructions
Peel and grate the beetroot using a box grater. Place the grated beetroot in a clean kitchen towel and squeeze out any excess moisture. Set aside.
In a food processor, add the rolled oats and almonds. Process until they are finely ground and resemble a flour consistency.
Add the pitted dates to the food processor and pulse until the mixture starts to come together and the dates are well integrated.
Melt the coconut oil in a small saucepan or microwave until it becomes liquid. Add the melted coconut oil, maple syrup, cacao powder, vanilla extract, and salt to the food processor. Blend until the mixture is well combined and cohesive.
Add the squeezed grated beetroot to the mixture in the food processor and pulse a few times until the beetroot is evenly distributed throughout the mixture. The mixture should be sticky and hold together when pressed.
Line an 8x8 inch (20x20 cm) square baking tray with parchment paper. Transfer the beetroot mixture into the tray, spreading it out evenly and pressing it down firmly with a spatula or the back of a spoon to create a compact layer.
Sprinkle the desiccated coconut evenly over the top of the beetroot slice, pressing it down gently so it adheres to the surface.
Place the tray in the refrigerator for at least 1-2 hours to allow the slice to firm up and the flavors to meld together.
Once set, remove the tray from the refrigerator and lift the slice out using the parchment paper. Place on a cutting board and use a sharp knife to cut into 12 equal pieces.
Serve immediately or store in an airtight container in the refrigerator for up to one week for a ready-to-eat healthy snack.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 15.9 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 290 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
