Beetroot Brownies

Serves 8 // 40 minutes

Ingredients

• 2 cups of beetroot (2x large)

• 2 eggs

• 3 tbsp maple syrup

• 1 cup nut butter

• 2 tbsp Cacao powder (plus extra for sprinkling)

• 1 tsp bicarb soda

• 100g dark chocolate chips

• 1/4 cup freeze-dried raspberries

Method

1. Preheat you oven to 180 degrees. Grease or line a baking tray with bake paper.

2. Boil beetroots until tender . Once cooked and cooled, peel and blend until smooth. Set aside.

3. In a large mixing bowl, whisk together the blended beetroot, eggs, maple syrup and nut butter until well combined.

4. Add in cacao powder and bicarb soda to the wet mixture, and stir until everything is combined. Gently fold in the chocolate chips and freeze-dried raspberries.

5. Pour the brownie mixture into the prepared baking tray. Bake for about 25-30 minutes or until cooked through. Once brownies have cooled, you can sprinkle extra cacao over the top. Serve with coconut yoghurt and enjoy.