Who would have thought, beets and chocolate? Well, just so happens to now be my favourite combo.
1 roasted beet (about half a cup of it blended in your blender) – you can use canned beets for this as well, same measurements – to roast beet simply place in oven at 350F wrapped in aluminium foil for about 1hr.
1 cup grounded oats (make your own oat flour by grounding your oats in the blender!)
1 cup unsweetened cashew milk (can use any nut milk)
3/4 cup monk fuit sweetener
1/4 cup melted coconut oil or 1/4 cup mashed avocado
1/2 cup unsweetened cocoa powder
2 tsp vanilla extract
1 tsp apple cider vinegar
1 tsp baking soda
1/2 tsp baking powder
1 pinch of salt
Preheat oven to 375F. Line a muffin pan with paper liners.
Whisk together the almond milk and apple cider vinegar in a large bowl, and set aside for a few minutes to curdle. Add the monk fruit sweetener, oil/avocado, vanilla extract, and 1/2 cup beets and beat until foamy.
Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.