Sugar Free Chocolate and Walnut Brownies
Sugar Free Chocolate and Walnut Brownies

Sugar Free Chocolate and Walnut Brownies

      

May 3, 2016

If you are looking for the perfect rich chocolatey indulgent treat that is guilt free and good for you, this refined sugar free chocolate and walnut brownie recipe is for you.

These brownies not only taste delicious they contain cacao, walnuts and beetroot making them a superfood treat to assist with healthy brain function, heart health, stress busting and a healthy functioning nervous system.

Beetroots contain an impressive list of health benefits and they have been proven to treat a variety of health conditions when eaten on a regular basis, including the following:
◾Dementia
◾Heart health
◾High blood pressure
◾Digestion
◾Inflammatory conditions

With Spring and Summer being beetroot season you can easily purchase these wonderful purple vegetables at your local farmers market or supermarket. For those of you that are way too relaxed to peel and cook your own beetroots for this recipe (I know you are out there) you can buy precooked beetroots in the fresh vegetable section of Coles. Fresh beetroots are my preferred option by far however prepacked beets are a good stand in for those of you that are time poor and way better than anything out of a can. I’m just trying to keep it real peeps!

Let me know how you get on…

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 15 Squares

Ingredients

4 small cooked beetroots, about 250g

3 eggs

1/2 teaspoon cinnamon

1 teaspoon vanilla powder or natural vanilla essence

1 pinch sea salt flakes

1/4 cup cacao or cocoa powder, plus extra for dusting

2 tablespoons stevia

1 cup almond meal

1/2 teaspoon baking powder

1/2 cup walnuts, chopped roughly

Directions

1Preheat oven to 180°C.

2Place beetroots, eggs, cinnamon, vanilla, sea salt, cacao powder and stevia in a blender or food processor, and process until smooth. Mix in almond meal, baking powder and walnuts.

3Line a shallow rectangular baking tin with baking paper. Transfer the mixture into the tin and smooth the top. Bake for 20 minutes or until a skewer inserted into the middle comes out clean. Transfer to a wire rack and allow to cool before slicing and dusting with extra cacao powder.

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