Beetroot Fudgy Protein Brownies

We've all seen sweet potato brownies, but these are beetroot brownies and no they wont taste of beetroot, so you'll be getting your 5 a day in while having a little treat... ;)

 

 

300g beetroot, boiled
70g cashew butter
100ml date syrup
3 tbsp (20g) melted coconut oil
1 flax egg* (1 tbsp/10g flaxseeds with 2,5 tbsp/20ml soy milk)
20g brown sugar
80g oat flour
60g protein powder (salted caramel)
3 tbsp (30g) cocoa powder
1/2 teaspoon baking soda
A pinch of salt
40g chocolate chips inside & 20g on top (optional)

1. First, cook your beets. Make sure they are boiled fully and are super soft & tender. To cook them faster, cut them into small pieces. 
2. While the beets are boiling, *mix the flax meal and soy milk (or water) together in a small bowl before starting with the rest. Set aside for at least 5 minutes to create a gooey mixture (it acts as an “egg”).
3. Once the beets are cooked and your “egg” is done, combine the beets, cashew butter, date syrup, coconut oil, a pinch of salt, and the flax egg and blend.
4. After that, add the brown sugar, cocoa powder, protein powder, oat flour & baking soda and mix again.
5. Once everything is well combined, add chocolate chips and mix with a spoon. Then transfer to a baking loaf pan, and spread evenly. Sprinkle some more chocolate chips on top if you wish.
6. Bake 12-13 min at 180 degrees (preheated oven!). It might feel slightly overcooked, but that’s what will give the super gooey and fudgy feeling. 
7. Wait to cool down completely before cutting it. 

  

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