Preheat the oven to 325 degrees Fahrenheit. Grease a 9 x 13 pan and line its bottom with parchment paper.
In a food processor process the pecans until they are as smooth as a nut butter Add the cooked beets and process with the nut butter until they are pureed. Don’t freak out — the batter will be pink! Crack the eggs into a bowl and add to the processor and mix.
On the stove melt the cocoa butter on a low heat (be careful to remove from the heat as soon as it is melted or it will become bitter). Add the cocoa butter, honey and vanilla to the food processor and mix Add the coconut flour, salt and baking soda and mix. The batter should be firm but pourable. Pour it into a greased pan that has parchment paper at the bottom
Bake at 325 degrees Fahrenheit for 18 – 25 minutes or until a toothpick inserted into the center of the brownies comes out clean.
While the brownies cool, prepare the frosting by gently heating coconut spread in a small pot until it is spreadable. Remove the pot from heat and whisk in honey, vanilla and homemade jam. Mix together until well-combined.
tips for frosting brownies
Let brownies cool in the pan.
Cut the brownies with a pizza cutter and remove from pan, keeping them together.
Apply the frosting with a spatula as evenly as possible when it is at room temperature.
If you prefer the frosting hard, refrigerate the brownies.