INGREDIENTSBrownie Cups:1/2 cup all natural almond butter1/2 cup sugar-free maple syrup1 teaspoon vanilla1/2 cup pureed strawberries 1 cup of beets pureed in a blender 1/2 cup unsweetened cocoa powder1/2 and 1/8 teaspoon baking soda1/8 teaspoon saltCompote:3/4 cup chopped strawberries1/2 a banana, chopped1 cup of sugar-free maple syrup1 tsp cinnamon Dash of clovesDash of nutmegDIRECTIONSPreheat oven to 350 degrees fahrenheit. Spray 2 medium-sized muffin pans with nonstick cooking spray.In a large bowl, mix together almond butter, maple syrup, vanilla, beat puree and strawberry puree with an electric mixer or whisk until smooth. Add cocoa powder, baking soda, and salt; mix again until smooth. Spoon batter into prepared muffin tins. Bake for 15-18 minutes or until top is just set. Remove and allow to cool. The top will cave in to form the cup-shape which is okay and even desirable. After the top caves, stick these in the freezer to firm up while making the compote. For the compote, pour syrup in a small saucepan and bring to medium heat. Add in chopped strawberries and banana. Add seasoning to taste. Once bubbling, reduce heat slightly and stir. Continue cooking over medium-low heat for 10-12 minutes. Once the compote is finished, take the brownies out of the freezer and gently remove them from the muffin tin. Fill each to the brim with compote. Enjoy these warm, chilled or frozen. Note: Make sure they are cooled completely before attempting to remove them from the tin, as they are quite soft when warm. Keeping them in the tin, spooning in the compote and allowing to further set in the freezer is another method.