Vegan Beetroot Slice
Brighten up your snack game with this irresistibly vibrant Vegan Beetroot Slice—a no-bake treat that’s as healthy as it is delicious! Bursting with natural sweetness from pitted dates and a rich, chocolatey depth from cacao powder, this recipe is packed with wholesome ingredients like rolled oats, almonds, and fresh grated beetroot. Enhanced with a hint of vanilla and maple syrup, and topped with a generous sprinkle of desiccated coconut, each slice is a nutrient-rich energy boost that’s perfect for any time of the day. Ready in just 20 minutes of prep time and free from refined sugars, this vegan and gluten-free snack is fridge-set to perfection, offering a chewy, satisfying texture in every bite. Ideal for meal prep or guilt-free indulgence, this beetroot slice is a colorful addition to your plant-based repertoire!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
In a food processor, add the rolled oats and almonds. Process until they are finely ground and resemble a flour consistency.
Step 3
Add the pitted dates to the food processor and pulse until the mixture starts to come together and the dates are well integrated.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Sprinkle the desiccated coconut evenly over the top of the beetroot slice, pressing it down gently so it adheres to the surface.
Step 8
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.
Step 9
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.
Step 10
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
| Serving size | (738.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2557.3 |
| Total Fat 123.7g | 0% |
| Saturated Fat 57.7g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1349.3mg | 0% |
| Total Carbohydrate 328.0g | 0% |
| Dietary Fiber 57.3g | 0% |
| Total Sugars 176.7g | |
| Protein 57.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 586.1mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 3040.4mg | 0% |
Source of Calories