Beastly Beet Bars

Maybe you’ve tried our Pure Power Protein bars before, maybe you haven’t. Still, here’s a new variation with beetroot. I promise you won’t struggle eating them before they go bad… When unboxing our GRIM box earlier this week we were happy to find two big and beautiful beetroots and thought we had to try to use them in another way than roast them in the oven. This is the result.

GRIM is our newfound love and we can’t wait to share more of all the good stuff we cook and bake with the fruit and vegetables that regular supermarkets might consider too big, too ugly, too what ever. To GRIM they are too good to chuck and we agree. Sign up here to reduce food waste and get inspired to use new fruit and veg.

Much love,

Emelie

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BEASTLY BEET BARS

What you need

  • 100 ml almonds

  • 50 ml cashew nuts

  • 50 ml chia seeds

  • 3 tbs cocoa powder

  • 2 ripe bananas

  • 60 g soaked/fresh dates (no stones)

  • 1 egg

  • 200 g cooked beetroot

  • 50 g cooked black beans

  • Topping: 0,5-1 jar of peanut butter (optional)

  • Topping: 100 g 86% dark chocolate (semi-optional, it’s just not the same without…)

  • Topping: Flake sea salt (optional)

  • Topping: Seed mix (optional)

How to

Pre-heat the oven to 180° C. Blend the dry ingredients in a food processor to a fine-ish flour. Remove to a separate bowl and then blend the “wet” ingredients (bananas, beans, beetroot, egg and dates). Now add in the flour to the beet mix, blend quickly. Spread the dough in a baking dish (27x18 cm), preferably on baking paper. Bake in the oven for 35 minutes. Take it out, let it rest for a bit and spread the peanut butter on it while it’s still warm. Once it's cooled off, melt the chocolate and spread evenly. Let it cool in the fridge but before the chocolate has hardened completely, sprinkle with seed mix and sea salt flakes (not too much though as the peanut butter is quite salty too), then cut in pieces. Store cool and consume within 5-7 days.

* Make it vegan by substituting the egg with aquafaba. I haven’t tried it myself, but I guess you could use the aquafaba from the black beans (note to myself that I must try this…). We also like to sprinkle with chili flakes instead of salt.