Beetroot brownies

Ingredients for 1 servings:

• 200 g beetroot, cooked
• 50 g flour, gluten-free
• 100 g almond flour
• 100 g raw cocoa
• 60 g erythritol (sugar substitute)
• 20 g coconut blossom sugar, maple syrup, etc.
• 50 g nut butter
• 200 ml almond milk
• 1 tbsp baking powder
• 1 pinch of salt
• 80 g dark chocolate
• 30 g raw cocoa
• 2 tbsp coconut oil
• 30 g maple syrup
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

These delicious brownies are low in calories, vegan, gluten-free and vegetable-based

Preheat the oven to 180°C (fan/convection oven). Finely chop the beets and puree using a hand blender. Add the remaining ingredients except the chocolate and mix until smooth. Grease the brownie pan, pour in the batter, top with the dark chocolate pieces, and bake the brownies in the oven for 20-30 minutes. Then refrigerate the brownies for one hour. Shortly before the end of this hour, heat all the ingredients for the glaze in a saucepan and stir together. This layer can now be spread over the brownies. For 8 servings, this contains approximately 50 kcal per serving.