200g cooked beetroot grated
200g almond nut butter
200g dark chocolate chopped + 100g dark chocolate chips/chopped
75g coconut sugar
3 eggs
1 teaspoon vanilla extract
30g protein powder
60g ground almonds
1 teaspoon ground cinnamon
1.5 teaspoons bicarb
100g raspberries fresh or frozen
Melt the 200g chocolate in a bowl over a pan of boiling water
Put everything else in a food processor (except the raspberries and the 100g chocolate)
Slowly drizzling in the melted chocolate with the blade running at the end.
Pour batter into a lined brownie pan and push the raspberries and chocolate chips in it
Cook at 170*C for 25 mins; leave to cool
Serve sprinkled with cinnamon, grated raw cacao & a dollop of live yoghurt -yum!
Susie Thomson-Bowen 2020 upgraded from a C Bailey recipe
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