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Raw Beetroot Chocolate Brownies

May 16, 2019

These are a perfect snack on the go at work, after dinner or whenever!!

 

This delicious slice is:
⭐️ refined sugar free & low sugar

⭐️vegan
⭐️rich in antioxidants
⭐️ high in protein and fibre to fill you up and give you sustainable energy

⭐️ rich in minerals including magnesium, selenium, calcium and zinc
⭐️ super easy to make
⭐️rich in prebiotics for gut health
⭐️delicious 

 

 

 

Ingredients

For the cake mixture:
1 cup each raw almonds and raw cashwes
1 1/2 cup frozen raspberries (or berry of choice)
1 cup desiccated or shredded coconut
2 medium beetroots, peeled and grated
1/2 cup cacao powder
1/4 cup org maple syrup OR sweetener of choice
2 tablespoons psyllium husks, ground


For the icing:
1 cup raw cashew nuts
1/2 cup raw cacao powder
1/2 avocado
1/3 cup org maple syrup OR natural sweetener of choice (stevia liquid, erythritol, xylitol)
1 teaspoon fresh lemon juice

 

Method

 

For the cake mixture:

  1. All ingredients in a food processor until blended into a smooth dough.

  2. Line a cake tin with baking paper and spread the batter evenly over the bottom. Freeze for about 15 minutes or until firm to the touch.

For the icing:

  1. Gently melt the coconut oil in a small saucepan then allow it to cool.

  2. Blend all icing ingredients in a food processor until forms a smooth mousse

  3. Spoon the icing over the cake and refrigerate or freeze until the icing is set, about 15 minutes. Then slice up and ENJOY!!

     

     

     

     

     

     

     

     

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