Chocolate beetroot brownies

Sometimes a girl need a sweet treat that has to be paleo friendly.

  • 2 tbsp coconut oil
  • 1 tbsp cacao powder
  • 1 tsp maple syrup
  • 2 tbsp beetroot juice from beetroot pulp
  • 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…

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