(High protein, Vegan, Gluten-Free)
40 min Prep Time
35 min Cook Time
1 hr, 15 Total Time
2 cups GLO protein powder (or protein powder of choice)
1 1/2 cups oat flour
1 1/2 cups ground raw cacao
3/4 tsp baking soda
2 1/4 tsp sea salt
1/4 cup + 2 tbsp raw coconut oil
3/4 cup liquid natural sweetener of choice
1 tbsp lemon juice
1 tbsp vanilla extract
1/2 cup + 1 tbsp cane sugar
1 - 1 1/2 cups left over coffee grounds (to taste)
3 cups raw beet, grated or chopped
-Preheat oven to 325 degrees F/165 degrees C. Prep an 8x12 inch Pyrex with a little bit of oil.
-Chop or grate your raw beet to prep for wet ingredients. (See recipe notes)
-Grind your cacao and oats into flour in prep for dry ingredients.
-In a big bowl, combine GLOPRO Protein (or protein powder of choice), oat flour, cacao flour, baking soda, salt. Stir until well combined.
-In a blender, combine beet, coconut oil, honey, cane sugar, coffee grounds and vanilla; stir until smooth. Gently pour into dry ingredients, mixing until well incorporated.
-Bake for 35 minutes or until toothpick inserted into center comes out with just a few crumbs
attached (it should not be completely wet, but a little gooeyness is just fine).
-Allow to cool completely. This will be tough (heh heh), but it’s the best way to make sure the bars stay together perfectly since they will be moist. SO DELICOUS, NUTRITIOUS, & SATISFYING!
— If you prefer bits of beets throughout your brownie, grate them and do not blend with wet
ingredients. Rather, stir in when combining wet and dry ingredients.
— Blending the coffee grounds with the wet ingredients reduces ground speckles in your brownies.
Trina Thompson is a Gut Health Nutritionist focusing on food sensitivities.
She believes in the body’s innate power to heal through improved digestive health.
"I want to help you reset your digestion, restore a sense of wellbeing, and support your desire to make lasting change for better health." *You can find Trina on IG here: https://www.instagram.com/treenut_nutrition/