- 24
Ingredients
- 5 oz dark chocolate, 72% or higher cocoa content
- 1/4 cup coconut oil
- 1/3 cup raw honey
- 2 omega-3, free range eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 cup blanched almond flour
- 2 Tablespoons coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 cooked beets, pureed (to save time use organic, canned beets)
Preparation
Step 1
Preheat oven to 350 degrees F. Grease an 8×8 pan with coconut oil, then dust with blanched almond flour. Set aside.
In a double boiler, gently melt the chocolate. (If you don’t have a double boiler then fill a skillet with a few inches of water and set a small pot in the water, place over very low heat.) Add the coconut oil and raw honey. Mix until fully combined. Remove from heat and set aside to cool.
In small bowl combine the eggs, vanilla and almond extracts. Add the cooled chocolate mixture.
In a medium bowl combine almond flour, coconut flour, cocoa powder, baking soda and salt. Pour in the wet ingredients and mix until fully combined. Mix in the pureed beets.
Pour batter into prepared pan and bake for 25 minutes, or until fully set. Cool in the pan for at least 30 minutes before cutting. *Tip: Use a serrated, plastic knife to cut your brownies — this makes it less likely to crumble.