Although “beet week” in my household was initially a success, I have to confess that towards the end of the seven days (and 20 lbs. of beets), we were all ready for it to be over. Unfortunately (or fortunately- depending on how you look at it), about five solitary beets remained and pathetically gazed up at me as I opened the crisper of the fridge.
I have always detested waste- especially the wasting of vegetables that are occasionally difficult to find during certain seasons. Therefore, I decided that no matter what happened in the next 24 hours, I HAD to consume the final beets.
I vaguely remembered coming across a recipe for chocolate beet cake and although I couldn’t remember exactly where I found it- the limitless faculties of Google permitted me (within minutes) to find a number of delectable recipe for chocolate beet cupcakes. I went with the never-fail www.minimalistbaker.com for the cake recipe and created a frosting out of coconut cream, almond butter, raw chocolate, honey and a bit of coconut milk. To top them off, and to render the cupcakes “triple” as opposed to “double” chocolate (hello, The Holy Trinity?!?!), I made little chocolate candies out of these molds I found at Ikea last week.
And to any beet haters out there, they don’t taste like beets. (Trust me, I couldn’t have handled any more beet-flavored food at that point). Instead, they taste like moist, chocolatey, gooey heaven. Seriously, one of the best things I’ve made thus far…
Oh- and they vegan, refined sugar free AND gluten free. WHAT???
So if you, or anyone you know, has access to fresh organic local beets, please- for the love of everything yummy (and healthy) in this world- make these!
Triple Chocolate (Beet) Cupcakes
- 2 tbsp. ground flax seed mixed with 5 tbsp. water
- ½ cup almond milk (I used my homemade version sweetened with dates, vanilla and cinnamon)
- ¾ tsp. apple cider vinegar
- 1 ½ tsp. baking soda
- ¼ cup & 1 tbsp. maple syrup
- 1/3 cup raw coconut sugar
- ¼ cup melted coconut oil
- 1 cup beet puree
- ¼ tsp. sea salt
- ½ cup raw cocoa powder
- ½ cup almond meal (I used the leftover almond meal from the milk I made for the recipe)
- ¼ cup gluten free oat flour
- ¾ cup gluten free flour blend (I use a blend of brown rice flour, quinoa flour and arrowroot powder)
- For the beets: to make the beet puree, drizzle the washed beets with olive oil, wrap in tinfoil, place in the oven at about 400 F or 200 C for an hour. Once they are done, slip the skins off and place in a blender, adding water (or almond milk) until they are the desired consistency i.e. pourable but not runny).
- For the cupcakes: Preheat the oven to 375 F or 180 C. I used silicon cupcake molds, otherwise line 11 muffin tins with paper liners. (15 if making medium/mini cupcakes).
- Measure out the almond milk and add the vinegar. Stir and let curdle.
- Prepare flax eggs (mixing the flax with the water) and let sit for 5 minutes.
- Add the baking soda to the almond milk and vinegar mixture and stir.
- Add the coconut sugar, maple syrup and almond milk mixture to the flax egg and beat to combine.
- Add the beet puree, coconut oil and salt. Mix.
- Add the cocoa powder, almond meal, out flour and gluten free flour blend. Beat to combine.
- Divide the batter evenly between muffin tins or molds, filling each cup about ¾ full.
- Bake for 25-35 minutes or until puffed up and a toothpick inserted comes out clean. (the timing depends on the size of the individual cupcakes)
- Let rest for at least 15 minutes in the tin or the silicon cups.
- 1 cup coconut cream
- 1 tbsp. almond butter
- 2 tbsp. honey (you can substitute agave or maple syrup)
- 5 tbsp. raw cocoa powder
- 1 tbsp. full fat coconut milk
- Heat the coconut cream over low heat with about 2 tbsp. of water until liquid
- Turn the heat off and add the almond butter, honey and cocoa powder. Mix.
- Add the mixture to a blender or with the coconut milk and blend until it becomes creamy and smooth.
Chocolate candy toppings
- ¼ cup raw cocoa
- ¼ cup melted coconut oil
- 2 tbsp. maple syrup (or more or less depending on desired sweetness)
- Mix the ingredients together until they have a uniform and smooth consistency
- Pour into chocolate molds (if you don’t have molds, you can pour it out onto a plate lined with baking paper and once they are ready, chop the chocolate up into pieces)
- Place in the fridge for 10 minutes (or freezer for 5) or until solid.
- Pop out of the molds and decorate the cupcakes.