White Chocolate Glazed Beetroot and Fig Bars

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These gloriously pink bars are akin to a blondie in texture – moist and fudgy with jammy bursts of fig laced throughout and a subtle background of fragrant coconut.

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The beetroot flavour doesn’t come through but adds this wonderful pink colour that looks so vibrant, I wonder why we ever rely on artificial food colouring.

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And of course, they are full of vitamins and minerals and packed with powerful antioxidants and they aid in the texture of these bars allowing less fat to be used. If you wish to add more beetroot to your bars, add up to 3/4 cup extra, replacing it for the milk.

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The thin layer of white chocolate on the top gives a layer of crisp texture and creamy, vanilla sweetness to the bars. It is entirely optional and could be subbed with dark chocolate for those with less of a sweet tooth.

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I topped mine with a couple of sliced fresh figs which were in season when I made these back in October, pomegranate seeds would make a pretty topping at this time of year.

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Ingredients: Makes 12 bars

  • 140g/1 cup plain white or whole wheat flour (or a gluten free blend with xanthan gum added)
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp baking powder (gluten free if necessary)
  • 1/4 tsp sea salt
  • replacer for 1 egg, no water added (e.g 1 tbsp flax seed powder or 1 tsp orgran powder)
  • 155 g/1 cup chopped dried figs
  • 185 ml/3/4 cup beetroot puree
  • 185 ml/3/4 cup non dairy milk
  • 2 tsp vanilla extract
  • 125 ml/1/2 cup maple syrup (or 1/2 tsp stevia extract)
  • 5 tbsp + 1 tsp melted  coconut butter or oil
  • 50g/1/4 cup non dairy white chocolate

Method:

  1. Pre heat the oven to 150’C/300’F and line the base of a 9 inch square tin.
  2. Whisk together the flour, bicarbonate of soda, baking powder, salt and dry egg replacer. Stir through the chopped figs.
  3. Make a well in the flour and fig mix and add the beetroot puree, milk, vanilla, maple syrup and  coconut butter. Stir to combine into a smooth pink batter.
  4. Spread the batter into the tin and bake for 20-30 minutes or until firm to the touch and  skewer inserted comes out with crumbs but no wet batter.
  5. Leave to cool for 10 minutes before turning out onto a wire rack to cool completely.
  6. When cool, melt the white chocolate and use a palette knife to spread it over the top in a thin layer. Leave to set hard then cut into bars to serve.

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I’m entering this into the #EXTRAVEG FOOD BLOG CHALLENGE – MAY 2015 hosted by Veggie DessertsFuss Free Flavours and Utterly Scrummy.

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Nutritional Benefits

Very low in cholesterol
Low in sodium
High in manganese
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This entry was posted in Bars and slices, Chocolate, Desserts, Fruit, Gluten-free, vegan, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

134 Responses to White Chocolate Glazed Beetroot and Fig Bars

  1. saplingvegan says:

    This is so pretty!!!

  2. These would be perfect for Valentine’s. Love beetroot!

  3. Nikki Spigner says:

    OH MY GOODNESS! This is gorgeous! Hat’s off to you, my dear.

  4. Love the vibrant color and the fact that it’s all natural, no artificial coloring! 😉 must taste amazing 😀

  5. Gorgeous colour and they look and sound so fancy. I’m a little apprehensive about white chococlate on its own, I find it rather bland, but combined with these, flavours it sounds very interesting.

  6. I love the idea of adding pomegranate. This might be just the recipe for me. I don’t like the flavour of beets, but the natural colour is lovely!

  7. Looks beautiful! I’m sure it’s also delicious. 🙂

  8. foodnowyes says:

    Yeah, beetroot! I do believe this calls for a high-five.

  9. Liz says:

    WOW! Those are gorgeous 🙂

  10. nowathome says:

    Oh my word! All my favorite ingredients!

  11. Wow!!! What an amazing colour!! And it looks so moist :))

    • Poppy says:

      Thank you Elaine! I know, the colour is like something you’d find in a paint pot in homebase! It almost looks fake. The beauty of beetroot! 😀

  12. Reblogged this on foodbod and commented:
    Wow!!! Look at these amazing cakes from Poppy…such a beautiful colour 😍😍😍

  13. They look amazing, the colour is so vibrant, plus I love love love figs. 🙂

  14. I’ve never had anything like this before Poppy – it looks lovely and luscious!! Wonderful treat! Celeste 🙂

  15. Absolutely gorgeous! One of a kind!

  16. These look fantastic Poppy, such a creative recipe. I have a jar of preserved figs left over from September, may have to try this if beetroot turns up in our veg box this week!

  17. Rose says:

    Lucky lucky me: figs are in season here! Thank you for a delicious recipe Poppy, I’m printing as we speak.

  18. Jeez louise! I am making these for sure- what a BEAUTIFUL recipe- in terms of ingredients and presentation. so excited! thank you so much for sharing xx

  19. Looks incredibly delicious! 🙂

  20. They look ever so delightful 😀

  21. Joanna says:

    Wow, that looks amazing !!

  22. Amy says:

    So pretty and looking delicious too!

  23. really love this recipe idea Poppy! The color is so stunning and it’s a really unique combo of flavors. Gotta try this out.

  24. beautiful, and so creative!

  25. Deena Kakaya says:

    Poppy, this may just be my fave recipe from you! It’s so pretty And cleverly put together xx

  26. aryana0821 says:

    Amazing … Bookmark I needed to try it .Thank you

  27. Abby's Kitchen says:

    Amazing! I want to make this today. Is the beetroot puree cooked? Thanks in advance!

  28. The Editor says:

    This looks awesome…

  29. The Editor says:

    Every time I think you can’t outdo your last recipe you always do 🙂

  30. MamaD1xx4xy says:

    These are so pretty! They sound tasty too and would be perfect for Valentine’s Day.

  31. cloudthyme says:

    Love the bright pink and fresh figs! So pretty and timely for v-day! 🙂

  32. Pingback: Look, I made the most amazing meal today, thanks to you! | Welcome To Abby's Kitchen

  33. They look so nice! And they’re healthy too.. It’s to hard find this combination of healthy tasty and pleasing to the eye.

  34. Wow! Looks Devine! I recently made a cake for my son’s birthday with beets. It was beautiful before baking but lost its gorgeous color while in the oven.
    This deserves a prominent display position, it’s so pretty.

    • Poppy says:

      Hi Holly! That’s a shame, I have had times where the colour has been lost but I think the addition of figs perhaps helps the colour to be so vibrant even after baking. 😀

  35. This is so pretty! How tasty!

  36. Looks healthy and delicious!

  37. simplydelish says:

    Wow! So in love with the rich deep color, lovely!

  38. Rörschåch says:

    Could anything look more gorgeous? Fantastic! Really, love what you did here. Well done.

  39. I knew as soon as I saw the photo for these that I would love them. Gorgeous and full of good things.

  40. May have to try this one. I love figs

  41. sophiazerg says:

    I’m completely mesmerized by these. LOVE!

  42. CakePants says:

    What a vibrant, gorgeous color! I too am a little surprised (and weirded out) that so many foods rely on large amounts of artificial food coloring when there are natural ingredients with colors like these. I admit, I’ve used small amounts of coloring at times, but the red velvet craze (red velvet cookies, brownies, pancakes, etc.) is really starting to get to me, and now I’m trying to avoid food dyes as much as possible. Thanks for sharing this – I’ll have to try using beet root sometime!

    • Poppy says:

      I used to use colourings before I learnt about how artificial and chemical laden they are and I’m so glad I did learn! It’s so much more fun making a pretty coloured bake with only plants to colour it! 😀

  43. Wow! Those slices looks incredibly healthy and packed full of fiber and antioxidants! Will need to bake this sometime soon!
    -Izzy

  44. These look wonderful! It’s high summer here in Australia and we have a fig tree bursting with ripe fruit – do you think I could use the fresh figs instead of dried? Perhaps I’d have to cut down the amount of milk (soy)? Suggestions? And thank you Poppy for ‘liking’ The Temple Kitchen 🙂
    – Cate

    • Poppy says:

      Hi Cate, you bursting fig tree in a sunny Australia sounds like heaven!

      Obviously, I haven’t tried the recipe using fresh figs but my feeling is that the excess moisture might make it a bit gummy in texture (from previous experience doing similar swaps!). What you could do though to make use of your wonderful figs is lightly dry your quartered figs in a low oven for a few hours and then use them?

      I hope that was a little helpful at least! 😀

      • Thanks Poppy. Actually, we do dry the figs in the sun for preserving, so perhaps I’ll try that. Mind you, we have a mob of kangaroos on the property this year who are feasting on the figs, and the parrots eat the ones on the top of the tree, so there might be a meagre band in the middle left for us 🙂

      • Poppy says:

        Wow, I’d give anything to a. have a fig tree and b. have kangaroos and parrots stealing from it!! 😀

  45. Sophie33 says:

    I made these beauties & loved the whole recipe: amazing & just glorious winning bars.

    Waw even. Xxx

  46. BEAUTYCALYPSE says:

    OM actual G.
    not too shabby.
    I’m thinking of taking 1/2 of the ingredients and baking them in mini moulds for financiers… they would come out as perfect tiny bars which is gonna make them even more adorable. or least I hope so 😀

  47. DetoxMama says:

    Oh my, that color!! That alone makes this a must-make. And no food coloring. The perfect example of how unnecessary additives and chemicals are in our food. Gorgeous!

  48. carlieroggio says:

    These look DIVINE!! Fresh figs are one of my favourite foods in the world – and will be perfectly paired with the lonely beetroot in the bottom of the fridge!

  49. Connie says:

    These look really good! I tried beets.. once…. a piece.. ok a really small bite .. and I thought they tasted like sand. Given how nutritionally packed they are this looks like the perfect recipe to try them again. I have searched for beetroot puree recipes , but there is a lot of different ones out there and I want to make sure I am using the same ingredients as you are for this recipe. Do you buy beetroot puree already made? Thanks

    • Poppy says:

      This is definitely a great way to use beets as you cannot detect them in the finished cake! I make my own puree by roasting whole beetroots individually wrapped in foil in a 200’c/400’f oven for about half an hour or until knife tender (time depends on size) then leave to cool slightly, rub the skins off and puree in a blender adding a drop of water if needed to get it whizzing!

      I hope that helps! Poppy 😀

  50. N.G. says:

    A slice with glamour. Love it. Time to buy more beetroots, ready for a girls night in!

  51. JoAnn says:

    Reblogged this on Rainbow Quilts and commented:
    Cannot wait to try this one. Perfect for Valentines Day

  52. kristahlmaaria says:

    These look amazing! What an interesting combination, I will have to try it one day. Thanks for sharing!

  53. kunstlerinmom says:

    WOW! I have to try this!!! 😀

  54. milkandbun says:

    I so love figs (and beets too) and the bars look really awesome! But seems it’s not season and I couldn’t buy them now:(

  55. Pingback: August Powerfood: Beetroot (Beta vulgaris) | BEAUTYCALYPSE >>> A Quest for Ethical Excellence

  56. THis looks so lovely! I adore figs! Thanks for linking up to #ExtraVeg

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