The secret in these brownies is the beets, which not only cut down the sugar, but lower the fat content as well.
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4 oz Navitas Naturals Cacao Paste (about 1 1/3 cup shaved solid pieces) |
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2 oz Navitas Naturals Cacao Butter (about 2/3 cup shaved solid pieces) |
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¼ cup Navitas Naturals Sprouted Flaxseed |
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2/3 cup Navitas Naturals Cacao Powder |
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2/3 cup Navitas Naturals Palm Sugar |
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2 Tbsp Navitas Naturals Cacao Nibs |
| 4 small beets (about 1 ½ inches in diameter each) | |
| 1/2 cup hot water | |
| 2 Tbsp agave nectar | |
| 1 tsp vanilla extract | |
| 2/3 cup oat flour | |
| ½ tsp baking soda | |
| ½ tsp sea salt |
Preheat the oven to 350 degrees. Grease a 9x9” glass baking pan.
In a double boiler, gently melt the cacao paste and cacao butter. Set aside.
Cut the beets into quarters and trip the ends. Steam for 10 minutes or until soft. Let cool, then peel off skins. Chop finely and weigh out 6 oz (approximately ¾ cup) to use for recipe. Puree the measured beets with ½ cup hot water in a blender or food processor. Add flaxseed, agave nectar and vanilla extract and blend again briefly. Set aside
In a large bowl, mix cacao powder, oat flour, sugar, baking soda and salt. Mix in liquid beet mixture until just combined. Fold in melted cacao paste and cacao butter, and combine but do not overmix. Batter will be very thick.
With a spatula, spread mixture into prepared baking pan. Bake for 30 minutes, or until toothpick comes out clean. Allow mixture to cool completely before cutting. Store in an airtight container for up to 1 week. Makes 16-20 brownies
Submitted by: Julie Morris – www.JulieMorris.net
