Beet Brownies

These Beet Brownies are so simple to make and a great way to hide veggies inside a delicious treat.  The cacao and coconut oil combination give these a rich taste, and the added raisins or dates give an amazing texture! 

Ingredients

Beet cake

Top with Macadamia Nut Frosting or other frosting of choice.

    Instructions

    1. Preheat oven to 350 degrees F and line an bread loaf pan with parchment paper
    2. Make beet purée: put 2 small beats or 1 large beet in a high speed mixer with about 1 Tbsp water and blend until smooth. If needed, add more water slowly (1 Tbsp at a time) until you're able to puree beets. 
    3. Mix all dry ingredients in a bowl (cashew flour, cacao powder, baking powder, coconut sugar, raisins or dates, and sea salt).
    4. In a different bowl, whisk the beet puree, coconut oil, date syrup, lemon juice, and flax eggs. Then add these to the dry ingredients until mixed well until it forms a smooth batter.
    5. Pour in baking dish and bake for 40-45 minutes. When you pull it out of the often, it will feel a little mushy on the top fridge. Stick it in the fridge for 1 hour or more for it to firm up, and store in fridge until ready to serve.
    6. Remove from fridge and frost before serving. 

    **A note about coconut oil: You can use refined or unrefined coconut oil. Unrefined is our preference as it's less processed, but it has a stronger coconut flavor, so it makes this recipe more coconut forward. If you prefer less coconut flavor, use refined. 

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