1. Preheat your oven to 350°F. Rinse and scrub the beets, wrap in foil, and bake for ~1½ hours until tender.
2. Let cool, unwrap, and peel the skins off. Chop and puree the beets in a food processor until smooth.
3. Line an 8×8” brownie pan with parchment paper. In a mixer, combine all ingredients and mix until thick and fudgy.
4. Spread the mixture in the pan, cover, and refrigerate overnight. Slice into 12 bars.
5. For the chocolate coating, place bars on a silicone mat and ladle melted chocolate over them. Refrigerate until firm (~1 hour).
6. Wrap individually and store in the fridge for up to a week or freeze.

PREP TIME & NUTRITION:
Prep Time: 1 hour 30 minutes, Servings: 12 bars, Calories: 280, Net Carbs: 17g, Fats: 14g, Protein: 22g