BEET ''RED VELVET'' MUDCAKES- Nut Free Version. Also Paleo, Gluten-Free, Refined Sugar-Free, Dairy-Free!
Here is a NUT FREE version of the original beet cakes previously posted! They turn out almost the same as the original, but are made entirely with coconut instead of nuts!
These delightful red heart shaped cakes are super fun to make and completely guilt-free to eat! So, while your friends (or kid's friends!) are enjoying sugar-loaded red velvet cake, you'll be enjoying these healthy little cakes while getting your veggies in as well. These cakes do have a slightly earthy taste from the beets, but it blends delightfully with the carob and chocolate flavor making these unique and enjoyable. Even my adult brother who doesn't usually eat as healthily as I do (he still loves his sugar-loaded sherbert and icecream) asks for these treats!
Choose beets that are on the smaller side: fresh looking, bright toned and without spots or wrinkles.
3 dates (I used deglet noor but medjoul dates are bigger and sweeter which would work best for this recipe)
2 TB raisins or other dried berries
1 1/2 beets, peeled and grated
2 cups plus 2 TB unsweetened shredded or desiccated dried coconut
2 TB raw cacao powder
2 TB carob powder
1 TB ground flaxseed
1 TB coconut oil, melted
Optional: 1 tsp. xylitol or coconut sugar or 1/2 tsp stevia to taste
Icing:
1 avacado, halved, pitted and peeled
1/4 cup raw cacao powder
3 1/2 tsp powdered xylitol
1 1/4 tsp powdered stevia (if you hate stevia, don't worry! The chocolate masks the taste)
1 TB coconut oil
1.4 tsp vanilla
1/8 tsp sea salt
To make the cakes, process the dates in a food processor or blender until they are in smaller pieces. Add dried berries or raisins and oil and process until smooth. Add the beets, coconut, cacao and carob powders, vanilla and flaxseed meal and blend until combined and even in texture. Taste mixture to see if you would like to add sweetener of your choice: stevia, xylitol or coconut sugar. I only needed a little of sweetener in this recipe, but each person is different!
You can continue blending until desired consistency is reached. I like mine a little crunchy but if you have patience, you can reach a lovely smooth texture for these cakes!
Line a small baking sheet or flat container with parchment paper. Place heart cookie cutters on the parchment paper and using your fingers or a spoon, firmly press beet filling into molds. Carefully remove molds and tada! you have perfect red heart shapes!
Place in freezer on parchment paper to firm up for about 30 minutes. Or, leave in fridge over night.
For icing, blend (or mash) avacadoes, in a small bowl and add all other ingredients. Mash or mix until blended and smooth. Spread over chilled beet cakes and chill for 30 minutes. Or, you can enjoy immediately!
Garnish however you like, with berries, chocolate shavings, melted chocolate, cacao dusting or anything!
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