Vegan Red Velvet Protein Brownies
50min · 8 servings Ingredients: • 4 small beets (about 250g), cooked and peeled • 1 can (240g) pumpkin purée • 1 tsp vanilla extract • 3 Tbsp of coconut flour • 3 scoops (87g) Chocolate Vega Sport Protein • 1/2 cup cocoa powder • 1/4 cup coconut sugar Method • Preheat oven to 320° F. Line a 13 inch x 9 inch cake pan with parchment paper • Chop beets and purée beets (leave 50g for decoration) • Add all liquid ingredients into food processor • Mix in coconut flour, Vega Sport Premium Protein, cocoa powder and coconut sugar • Pour brownie mixture into pan and spread evenly. • Dollop extra beet puree OR vegan cheesecake frosting and swirl with toothpick or knife • Bake for 40 minutes or until a toothpick comes out clean, cut into slices when cool
