Step 1

Preheat your oven to 350 degrees Fahrenheit. Rinse and gently scrub two  fist-sized beets. Wrap them completely in foil, place on a baking sheet, and bake for ~1½ hours, or until a fork pierces through with ease.

Step 2

Let sit until it’s cool enough to handle, then carefully unwrap the foil. Use a butter knife to scrape o the beet skins (they will fall off easily). Chop the beets into chunks and place in a food processor. Puree until completely smooth.

Step 3

Line an 8x8” brownie pan with parchment paper. Set aside.

Step 4

In an electric stand mixer bowl tted with a beater attachment, add all of the ingredients. Mix on low speed until everything is fully incorporated. Scrape down the sides of the bowl. Mix on medium speed for one last mix. Mixture should be thick and fudgy, like cookie dough.

Step 5

Scoop the mixture into the brownie pan and atten it out. Tightly cover the pan with plastic wrap and refrigerate overnight.

Step 6

Lift the mixture out of the pan. Slice into 12 bars.

Step 7

Place a silicone baking mat on top of a jelly roll pan and line the protein bars on top. With a large spoon, ladle the melted chocolate over the protein bars. Try to encase the entire protein bar with chocolate, but it doesn’t have to be perfect.

Step 8

Refrigerate until firm (~1 hour). Individually wrap the protein bars in plastic sandwich baggies. Store in the refrigerator for up to 1 week or stash them in the freezer.