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Spinach Carrot Brownies?

Course: Dessert, Snack


  • coconut oil to oil the pan
  • 3 oz non-dairy semisweet or bittersweet chocolate (Enjoy Life is great)
  • 1/2 cup carrot puree (After peeling and trimming the ends, steam for 10-12 minutes and then puree in a food processor for 2 minutes)
  • 1/2 cup spinach puree (Steam for 30 to seconds, then puree in a food processor for 2 minutes)
  • 1/2 cup firmly packed light or dark brown sugar
  • 1/4 cup chopped walnuts (for omegas)
  • 1/4 cup unsweetened raw cacao powder
  • 1/4 cup groun flax (make sure it's fresh and has been stored in a refrigerator)
  • 1/4 cup coconut mild
  • 2 tbsp butter
  • 2 tsp pure vanilla extract
  • 2 eggs
  • 3/4 cup almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt


  • Preheat the oven to 350°F. Coat an 8×8-inch baking pan with cooking spray.
  • Melt the chocolate in a double boiler or over a very low flame.
  • In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, flax margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.
  • Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon. Then stir in the milk, then the walnuts.
  • Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.