Beetroot and Chocolate Brownie
13th April 2015
New You Marzipan Bar
13th April 2015
Ingredients
Base
- 1 cup almond meal
- 1 tbsp Coconut Flour
- 3-4 medjool dates (or 1-3 tablespoons agave/maple syrup)
Filling
- 2 1/3 cup macadamia nuts or cashews, or a mixture of the two nuts
- 1/2 cup organic virgin coconut oil
- 1/2 cup maple syrup or agave nectar
- 1/3 cup fresh lime juice
- 2-3 tbsp lime zest (about 6-8 limes)
- 1/4 cup water
Servings:
Instructions
Base
- Place almond meal, mesquite flour, and dates into a food processor. and pulse till combined.
- Take crust mixture and spoon into your mini cheesecake pans (or one large pie pan) and press into the pan. Set aside.
Filling
- Place all nuts, maple or agave syrup, lime juice, lime zest and water into blender. blend for a little bit. Then add in your coconut oil, and continue to blend till everything is well blended and the batter is nice and smooth, adjust lime taste to your liking, add more or less zest.
- Spoon lime filling on top of your crust in your mini cheesecake pans. Place in freezer and let set for a few hours.
- Remove from freezer and pop out the mini cakes and keep in refrigerator till ready to enjoy cold or room temperature.
- Enjoy!
