Chocolate-Beet Cupcakes {Paleo, Grain-free, Gluten-free, Dairy-free}

Today, I was in the mood for something chocolate-y....Yet still healthy and nourishing....I know, those words almost seem contradictory....how can we make something with chocolate healthy?

Well, as I looked in the fridge for inspiration, I found some cooked beets I picked up from Costco the other day. I buy their organic and vacuum-sealed "I Love Beets" cooked beets to add to salads and just eat as a snack. Beets are amazing for general detoxing....

Did you know that beets are also very high in folate, manganese, potassium, copper, fiber, magnesium, phosphorus and Vitamin C? Also very high in antioxidant, with serious anti-inflammatory and anti-cancer benefits! No need to further detail beet's health benefits and why they should be added to our diets in greater amounts.

Beets....chocolate....beets...chocolate...

Then, the lightbulb went off!! Chocolate-Beet Cake! Or Cupcake! Or muffins! Whatever shape and form.

So I improvised and came up with this simple recipe for an AMAZINGLY decadent dessert. Or snack...Or even breakfast!

Hope you enjoy! This recipe is loaded with beets, grain-free, uses high fat and protein almond flour, antioxidant-rich raw cocoa powder, only a little coconut sugar compared to other cakes this size/weight, and is higher in healthy fats and low in carbohydrates.

Rest assured, you are doing your body some good here:)

CHOCOLATE-BEET CUPCAKES (PALEO, GRAIN-FREE, GLUTEN-FREE, DAIRY-FREE)

Makes 10 cupcakes

Ingredients:

3 medium-sized cooked beets

1/2 cup coconut sugar

1/2 cup unsweetened raw cocoa powder

1/2 cup palm shortening

1/2 cup almond meal or very finely ground almonds

4 large organic eggs

1 Tablespoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

1/2 teaspoon sea salt

Preparation:

  1. Preheat oven at 350F.

  2. Add all ingredients into food processor/high speed blender and process until smooth. If too runny, add 1-2 tablespoons almond flour to thicken.

  3. Spoon batter into silicone muffin molds OR line a 9 inch glass pie pan with parchment paper and transfer batter into pan.

  4. Place in oven and bake for 20-30 minutes, until toothpick comes out clean. (Muffin will take shorter than cake pan)

  5. Remove from oven and let cool for 5 minutes, then remove from mold/pan and cool on a cooling rack.

  6. Enjoy plain or frost with your favorite frosting. Store leftovers in the fridge in glass storage.

Enjoy!

Stay happy and healthy,

Eva

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