A decadent dessert that is waistline friendly!
The beets keep these brownies moist and the chickpea flour makes this a protein packed dessert.
Preheat the oven to 180C/350F. Line a 22cm square baking dish with parchment paper. Place the cooked beets in the food processor & pulse, until you get a puree.
Melt the chocolate & coconut oil in the microwave for 30 sec at a time till it is completely melted.
Mix the beet puree wit the eggs & sugar. Then add the chickpea flour, agave, cocoa powder, vanilla essence and mix it. Finally add the melted chocolate & mix well. Pour the batter into the prepared baking dish. Sprinkle the pistachios. Bake for 20 minutes.