Heart Beet Brownies

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Did anyone ever tell you that beets and chocolate are a perfect match? A brilliant pair? An excellent duet? A superb alliance? If not, I’m telling you now. Seems unlikely, but beets and chocolate love each other so much. I made a chocolate beet cake about a month ago and dreamed of making something similar for my husband for Valentine’s day; and here we are, the day has come. It is unfortunate that him and I both work this Valentine’s day, so to celebrate a day early, I made brownies. After all, it is our first Valentines day together as husband and wife. Since this is a day of “firsts”, I had to come up with something that could set a precedence for years to come. These brownies are soft, chewy, and perfectly moist, but most importantly we are getting a serving of vegetables in our dessert!!  Mind blowing, I know. Now, don’t get me wrong; these are an indulgence, not an excuse to eat brownies for breakfast, lunch, and dinner. They have just the right amount of nutrition to take the guilt away, but are meant to be savored sparingly.

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A note to Kris:

My sweet, beautiful husband. Words can not express the love I have for you. You are someone who  I admire so dearly, because you are so inherently kind. You haven’t ceased to impress me since the moment I first met you. If only the rest of the world could live the way you do, we would all be better off. I am truly blessed to call you my own, and will forever live in gratitude  for this gift. Happy 1st Valentine’s day. I’ll love you forever.

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Heart Beet Brownies {Vegetarian}

Makes 1 13″x9″ pan 
(Prep time: 10 minutes, Cook time: 20 min) 
 

2 Cups Raw Beets (about 3 medium beets), peeled & grated

2/ 3 cup Extra Virgin Coconut Oil, melted

3/4 cup Maple Syrup

1/2 cup Light Brown Sugar

3 eggs

1/2-3/4 cup chopped dark chocolate (or chocolate chips of your choice)

1 Cup Spelt Flour

1 Cup Whole Wheat Flour

2 tsp Baking Powder, Aluminum-free

5 TBSP Raw Cacao (or unsweetened cocoa powder)

1 tsp Sea Salt

1 TBSP Instant Espresso Powder

1. Preheat the oven to 350º and grease a 13″x9″ baking pan.

2. Peel the beets. Using a cheese grater, grate the beets until you accumulate about 2 cups. Place in a medium size bowl, add the rest of the wet ingredients, and with a spatula mix together.

3. Add all the dry ingredients to a large bowl, and whisk together to combine. Add the wet ingredients to the dry ingredients and mix until combined. Fold in the chopped chocolate or chocolate chips. Pour mixture into the prepared pan and bake for 20 minutes, or until toothpick inserted in the center comes out clean. Let cool in pan for 10-15 minutes before using heart-shaped cookie cutter. Cut out as many hearts as you can, minimizing “scrap” pieces. Do not discard scraps because this is your chance to indulge and nobody will know 🙂 Serve warm with a dollop of fresh whipped cream and a drizzle of honey. These would also be nice with a little dusting of powdered sugar or more cacao. Give your husband/wife, lover/friend one of the “Heart Beets” and tell them just how much you love them!

Happy Valentine’s day! Xo.

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