Chocolate Beet Brownies

  • By Amanda Li
  • 25 Jul, 2016
Dark chocolate & beets make the perfect combination to get that blood flow going so you can excel at your sport or workout!

6 large free-range eggs (can substitute 3 of the whole eggs for ½ cup egg whites)
1 med (4-inch) beetroot, cooked
½ cup raw cocoa powder
½ cup coconut flour
200g dark chocolate (minimum 70% cocoa solids)
½ cup date paste (or 1 cup pitted dates)
2 tbsp coconut oil
1 tbsp vanilla
1 tsp baking soda


Step 1

Preheat oven to 350oF and line a 12-cup muffin tray with silicone liners. In a blender or food processor, combine all the ingredients together and pulse until smooth.

Step 2

Fill each muffin cup halfway and bake for 20-25 minutes or until a toothpick comes out clean. Cool completely on a wire rack before storing.

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