Ingredients:

  • 250g roasted and peeled beets
  • 3 large eggs
  • 120ml pure maple syrup
  • 60ml melted coconut oil
  • 60g blanched almond flour
  • 45g raw non alkalized cacao powder
  • 0.25 tsp sea salt
  • 1 tsp pure vanilla bean paste
  • 100g dark chocolate (70% cocoa), finely chopped
  • 60g full fat Greek yogurt
  • 1 tbsp honey

Instructions:

  1. Let’s get to the fun part. Put on some music, preheat your oven to 350°F (175°C), and let’s make some magic. The total time is about 50 minutes, but the active work is only 20 minutes.
  2. Place the 250g roasted beets into a blender and blitz until completely velvety and smooth. Note: Any lumps will show up in the final texture.
  3. In a large bowl, combine the beet puree, 3 large eggs, 120ml maple syrup, 60ml melted coconut oil, and 1 tsp vanilla bean paste.
  4. Sift in 60g almond flour, 45g cacao powder, and 0.25 tsp sea salt.
  5. Use a spatula to combine until no dry streaks remain. Note: Don't over mix or the oil might start to separate.
  6. Pour into an 8x8 inch lined pan and bake for 30 minutes until the edges pull away slightly.
  7. Cool completely. This is the hardest part. The brownies must be stone cold before frosting, or the ganache will just slide off.
  8. Place 100g chopped dark chocolate in a heat proof bowl.
  9. Gently warm 60g Greek yogurt and 1 tbsp honey, then pour over the chocolate. Whisk until glossy and smooth.
  10. Pour the ganache over the cooled brownies, smoothing it out with an offset spatula.
  11. Let the ganache firm up in the fridge for 20 minutes before slicing into 16 squares.