Chocolate Beet Cupcakes

Gluten Free

 Cupcake Ingredients:

  • 3/4 cup raw cacao powder
  • 3/4 cup coconut oil
  • 1/2 cup pure maple syrup
  • 2 medium raw beets, peeled and finely chopped in food processor (approx. 3/4 cup)
  • 2 cups ground raw almonds (almond flour aka almond meal)
  • 3 eggs
  • 3 tbsp coconut sugar
  • 1 1/2 tsp baking soda (aluminum free)
  • 3 tsp white vinegar

Frosting Ingredients:

  • 1 can coconut milk (keep in fridge for 2-3 days before use)
  • 2 tbsp maple syrup (more if you want it sweeter)
  • 1 tsp pure vanilla extract

Cupcake Directions:

  1. Preheat oven to 355 F˚ and place cupcake liners in cupcake tin.
  2. Peel and quarter the beets and chop in food processor until its finely chopped.
  3. Add coconut oil, maple syrup, cacao powder & beets into a saucepan on low heat and stir until all combined and it resembles a smooth chocolate sauce.
  4. Mix together the almond flour, coconut sugar and baking soda in a large bowl until combined.
  5. In another bowl beat eggs and vinegar together.
  6. Add the beaten eggs and chocolate/beet mix to the dry mixture and stir until completely combined.
  7. Pour the mixture into the cupcake tin and place in the oven for 30 – 40 Minutes or until cooked throughly.
  8. Leave to cool before removing from tin and adding frosting.

Frosting Directions:

  1. Take the can of coconut milk from the fridge, the cream and water should have separated.
  2. Turn the can upside down and open the can.
  3. Pour water into another jar and save for later use such as in a smoothie.
  4. Scoop out the cream and place in a chilled bowl.
  5. With a hand mixer or whisk start whipping the cream.
  6. Once soft add maple syrup and vanilla extract.
  7. Keep whipping until cream has become thick.
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