Protein Beetroot Brownies

• 200g Cooked Beetroot
• 25g Low Calorie Fruit Syrup
• 1.5 tsp Baking Powder
• Tsp Cinnamon
• 20g Cocoa Nibs
• 20g Cocoa Powder
• 50g Pitted Dates
• 2 scoops Chocolate Nuzest protein powder
• 15g Coconut Oil (melted)
• 50g Egg Whites (or almond milk if Vegan)

1. Preheat the oven to 170c and line a small baking tray.
2. Simply pop all the ingredients except the cocoa nibs into a food processor and combine until a smooth batter is formed.
3. Fold the cocoa nibs into the batter.
4. Pour the mixture into the lined tray and bake on the middle shelf for around 25 minutes until cooked through.
5. Remove the brownies from the oven and allow them to cool before you slice them up and devour them. I warn you, they’re very moreish!
   
   
   
   
   
   

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