1 small/medium ripe yellow plantain ( 5 1/4oz – 6oz after being peeled)
2/3 cup raw cacao powder or cocoa (2 1/2oz)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon vanilla extract
1/4 cup beet puree (2oz)
4 tablespoon maple syrup
2 tablespoon coconut oil (1oz), liquid
3 tablespoons coconut butter (1 3/4oz)
Preheat oven to 350 degrees.
Lightly grease with coconut oil a 8×8 baking pan for thinner brownies.We baked ours in a cupcake pan as individual brownies.
Place peeled plantain and beet puree into a food processor (or blender) and blend until smooth.
Next add in coconut butter (could use any nut butter) and coconut oil. Blend.
Next add in raw cacao powder, baking soda, baking powder, vanilla and maple syrup into food processor. Blend.
Batter should be smooth.
Pour batter into pan or scoop into cupcake pan and bake for about 20 minutes. If using a cupcake pan the baking time may be shorter. Bake until toothpick comes out slightly clean, as you don’t want to over bake them.
We got 8 individual brownies.
Slice and enjoy.
Store in refrigerator for a few days or freezer for longer shelf life.