Paleo Red Velvet Brownies with Beetroot and Cacao

Recipe by: @realfoodwithjessica

BROWNIES

1/2 cup melted ghee*
2 oz dairy free chocolate, about 1/3 cup chips
1/4 cup BareOrganics Cacao Powder
3/4 cup maple syrup
2 large eggs
1/4 cup BareOrganics Beet Root Powder, sifted
5 tablespoons coconut flour
1/2 teaspoon salt

CHEESECAKE FROSTING

1 cup raw cashews
1/4 cup maple syrup
1/4 cup melted coconut oil
1/8 teaspoon salt
2 tablespoons lemon juice

*You can use coconut oil to keep them dairy free. 

For nut free frosting: 1/4 cup coconut butter, 1/4 cup maple syrup, 2 tablespoons room temperature ghee, 1 teaspoons vanilla, 1/8 teaspoon salt. Combine all in a small bowl and spread on top of cool brownies.  

Recipe by: @realfoodwithjessica

1. Preheat oven to 350° and line a 9x9 pan with parchment paper. Set aside. 

2. In a small sauce pan, combine the ghee, chocolate, and cacao powder over medium heat. Whisk just until smooth- about 1-2 minutes. Turn off the heat and add in the maple syrup. Stir to combine. 

3. Pour mixture into a big bowl and add the eggs. Stir to combine. Add in the Beet Root Powder, coconut flour and salt and mix until combined and no dry spots remain. Pour into prepared pan and bake for 20-22 minutes. 

4. Let cool before frosting. 

5. Make the frosting. Soak the cashews in cold water for at least 4 hours or up to overnight. Once soaked, drain and add the cashews to a high powdered blender. Add in the maple syrup, coconut oil, salt, and lemon juice. Blend until smooth and creamy. Spread on top of brownies. Place in the fridge to set.