BEET ''RED VELVET'' MUDCAKES- Paleo, Gluten-Free, Refined Sugar-Free, Dairy-Free!
Chocolate, Beets, dates and nuts make these paleo cakes delightful and healthy to eat!
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. Even my brother who doesn't eat as healthily as I do (he still loves his sugar-loaded sherbert and icecream) loves these!
If possible, choose beets that are on the smaller side: fresh looking, bright toned and without spots or wrinkles.
In this recipe, I included an option for using soaked (activated) nuts or regular unsoaked nuts. The reason you should soak nuts is to diminish the phytic acid. (click on the link to read more)
1 cup macadamia and brazil nuts or walnuts, activated (place nuts in a bowl with enough water to cover for 6-12 hours. Alternatively: you CAN make these without soaking nuts. Just add an extra 1 TB of coconut oil to mixture= 2 TB coconut oil total in cake mixture)
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
1 cup 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
Icing:
1 avacado, halved, pitted and peeled
1/4 cup raw cacao powder
1 TB coconut oil
1/8 tsp sea salt
To make the cakes, process the nuts in a food processor or blender until the consistency of bread crumbs. Add the dates, 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 didn't need sweetener added for 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 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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| Ice them with the avacado icing completely, partially, or not at all! Enjoy! |
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