Sometimes a girl need a sweet treat that has to be paleo friendly.
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Ingredients:
- 250g raw beetroot pulp
- 3 free range eggs
- ½ cup coconut sugar
- 2 tsp pure vanilla extract
- 2 tbsp maple syrup
- ¾ cup cacao powder
- ½ cup natural almond meal
- 1/2 cup chopped walnuts
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Topping:
- 2 tbsp coconut oil
- 1 tbsp cacao powder
- 1 tsp maple syrup
- 2 tbsp beetroot juice from beetroot pulp
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Directions:
- Preheat oven to 180°C and line a baking tray with grease proof paper.
- Boil the beetroots in a pot of salted water for 20 minutes or until tender.
- Let beetroots cool and then peel the skins using gloves so you don’t stain your fingers.
- Chop into smaller pieces and blend in the food processor to make a paste.
- Collect 2 tbsp of juice by adding water to the pulp and squeezing. Put juice aside until you make the topping.
- Beat the eggs, coconut sugar and vanilla extract until light and fluffy.
- Gently stir in the beetroot pulp, cacao powder, baking powder, almond meal and walnuts.
- Bake in oven for 25 mins, until he brownies are just slightly undercooked in the middle.
- Allow brownie to cool before removing the grease proof paper.
- To make the topping, combine melted coconut oil, cacao powder, maple syrup and beetroot juice together.
- Pour over brownie and allow to set.
Tastes absolutely amazing heated slightly and served with Coyo raw chocolate ice-cream…