per 1 serving size (Recipe makes 8 servings)
Amount Per Serving
Calories from Fat 70
% Daily Values*
Total Fat 7.74
Saturated Fat 6.48
Polyunsaturated Fat 0.06
Monounsaturated Fat 0.08
Total Carbohydrate 20.67
Dietary Fiber 4.71
Vitamin A 4.50%
Vitamin C 7.44%
* Nutritional Values are estimated and may vary
Healthy grain-free, gluten-free, egg-free brownies made from plantains and beets. Flourless beet chocolate brownies.
Preheat oven to 350 degrees.
Lightly grease with coconut oil a 8x8 baking pan for thinner brownies.We baked ours in a cupcake pan as individual brownies.
Place peeled plantain and beet puree into a food processor (or blender) and blend until smooth.
Next add in coconut butter (could use a nut butter) and coconut oil. Blend.
Next add in raw cacao powder, baking soda, baking powder, vanilla,and maple syrup into food processor. Blend.
Batter should be smooth.
Pour batter into pan or scoop into cupcake pan and bake from about 20 minutes. If using a cupcake pan the baking time maybe shorter. Bake until toothpick comes out slightly clean, as you don't want to over bake them.
We got 8 individual brownies.
Slice and enjoy.
Store in refrigerator for a few days or freezer for longer shelf life.