paleo beet brownies

1/2  cup		large beets, chopped
4  ounces		quality dark chocolate* (I used Ghirardelli 60% cacao baking bar)
1/4  cup		coconut oil
1/4  cup		raw honey
2		large eggs
2  teaspoons		vanilla extract
1/3  cup		cacao powder (or unsweetened cocoa)
3  tablespoons		coconut flour
1/2  teaspoon		baking soda
1/4  teaspoon		pink salt (or sea salt)
1/2  cup		semi sweet chocolate chips (dairy free if needed)

Tip: Click on the ingredient links to learn the nutritional information for all the paleo beet brownies ingredients. The serving size for any ingredient in paleo beet brownies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a small sauce pan, melt the 4oz of chocolate with coconut oil over low heat, stirring continuously until chocolate and coconut oil has melted together. Add in honey and stir until well combined. Remove from heat, allow to cool for about 10 minutes.
Preheat oven to 350F and line an 8x8, or 9x9, pan with parchment paper. Set aside.
Add chopped beets to bowl of small food processor and process until pureed. If having a hard time processing, add 1 TBS water. Set aside.
In a small bowl, combine cacao powder, coconut flour, baking soda and salt. Whisk everything together until no clumps remain. Set aside.
In a large bowl, add the eggs and vanilla extract. Add your cooled chocolate mixture and whisk until smooth. Next add your beet puree and whisk until combined.
Add cacao mixture to large bowl of wet ingredients. Using a rubber spatula, gently fold in dry ingredients until combined.
Add in chocolate chips and gently combine.
Pour batter into prepared baking pan and bake for 20-25 minutes, or until inserted toothpick comes out mostly clean. A few crumbs are okay.
Allow brownies to cool in pan for 20 minutes before cutting into 16 squares.