Ditch the sugary treats for this decadent homemade protein bar. What you'll need (makes 10 bars) 165 g (2⁄3 cup) roasted beetroot puree* (see instructions below) 128 g (½ cup) raw almond butter 135 g (½ cup + 1 tbsp) unsweetened vanilla almond milk 1 tbsp natural butter flavour 1½ tsp vanilla crème-flavoured liquid stevia extract 210 g (12⁄3 cups, lightly packed) chocolate brown rice protein powder 80 g (2⁄3 cup) oat flour ¼ tsp salt Chocolate Coating: 170 g bittersweet chocolate (70% cacao), melted What you'll do For the roasted beetroot puree: Preheat your oven to 180°C. Rinse and gently scrub two fist-sized beets, then wrap them completely in foil. Place the beets in a 22 x 22 cm brownie pan and bake for about 1½ hours, or until a fork pierces the beets with ease. Remove the beets from the oven, carefully unwrap the foil and let sit until it’s cool enough to handle. Use a knife to scrape off the beet skins (they will fall off easily). Chop the beetroots into chunks and ...