Ingredients
- 12 oz Raw Cashew Pieces
- 1 cup Roasted Beet Puree
- 4 tsp Vanilla Extract
- 1 cup melted raw cocoa butter
- 4 scoops of vanilla protein powder
- 1½ cups Unsweetened Vanilla Almond Milk
- 1 tsp stevia liquid extract
- ¼ tsp Salt
- ¼ cup Unsweetened Natural Cocoa Powder
Instructions:
- Put the cashews, almond milk, and beetroot puree in an airtight container. Cover and refrigerate overnight.
- Line an 8×8 brownie pan with parchment paper on both sides.
- The next day, put the cashew/milk/beetroot mixture into a high-speed blender. Add vanilla extract, stevia extract, and salt. Beat it smoothly at high speed. Pour in the melted cocoa butter and stir again.
- Add protein powder and cocoa powder and mix one last time. Pour the mixture into the prepared pan and spread on it. Tap the pan several times on the work surface to remove air bubbles.
- When you want to apply on a perfectly flat surface, use an offset spatula. Cover the pan and refrigerate overnight. Slice, serve, and enjoy.