Step 1

Preheat the oven to 350 degrees and line an 8" brownie pan with parchment paper both ways. Fold a strip of foil into a finger-length sized rectangle and fold over the parchment paper to keep it upright against the side of the pan so it doesn't fall.

Step 2

In a medium-sized bowl, stir together the almond meal, erythritol and salt.

Step 3

In a small bowl, stir together the soymilk and butter extract. Pour over the dry ingredients and fold together (it should be like a pasty cookie dough).

Step 4

Scoop the dough into the prepared pan and spread to the edges (you can wet your fingers and press down on the dough to help).

Step 5

Bake for 30 minutes, or until the surface is firm to touch. Make the filling while this bakes.

Step 6

*Put two 6oz containers worth of raspberries in a large sieve over a bowl. Press on the raspberries with a spoon until they crush/burst and their juices flow into the bowl (occasionally scrape the underside of the sieve to get the puree clinging to the sieve). You should get 1¼ cups of puree, pour this into a stand mixer bowl with whisk attachment (you could probably put the raspberries in a blender and then strain the raspberries later).

Step 7

Add the eggs and stevia extract to the stand mixer and whisk on medium/low speed.

Step 8

Slowly add the corn starch while whisking, then add the beet puree.  Add the lemon juice and whisk thoroughly.  Pour the batter over the baked crust and bake for ~25-28 minutes, or until the center no longer jiggles when pan is shaken lightly.

Step 9

Let cool for ~20 minutes in the pan, then transfer to a wire cooling rack to cool completely.  Slice and place bars on a serving platter. Refrigerate overnight and serve the next day!