Red Velvet Brownies


Serves 12


2 cups of almond flour

1 tbsp coconut flour

Pinch of sea salt

1 tsp of Bicarbonate of soda

1 flax egg

½ cup of cacao powder

½ cup of maple syrup

¼ cup of coconut oil

1 tbsp of raw beetroot powder

2 tbsp of Nush Strawberry Almond Yog

150g Nush Natural Almond Spread

3 tbsp Maple syrup

½ tsp of vanilla powder


Preheat the oven to 180 degrees and prepare a 12 cup individual loaf tray (alternatively use a normal brownie tray and slice).

Add almond flour into a bowl and add 1tbsp of coconut flour, sea salt, bicarb, cacao and beetroot and stir well, ensuring there are no clumps.

In a separate bowl, mix the flax egg (2 tbsp flax seed with 4 tbsp of water) with maple syrup, melted coconut oil and Nush Strawberry Almond Yog and mix until a smooth brownie mix.

Pour into mini loaf tin and bake for 12 minutes, leave to cool completely before removing from moulds.

While the brownies are cooling, combine Nush Natural Almond Spread with maple syrup and vanilla, icing the brownies when totally cool and top with dried strawberries (optional).