What’s exciting about these?
- no sugar!
- ingredients rich in fiber and protein
- good for pre/post workout snack (or any other snack or dessert), small but powerful!
- gluten free
I wasn’t sure what to call these. When I started making them, my intention was Healthy Red Velvet Cupcakes. I planned on using a variety of substitutes, and making these out of superfoods. The plan involved beets….and maybe white kidney beans, and some red food coloring. I have to say I was more concerned about the taste and the quality than the color..and I did plan on saving all of my food coloring for when I’m having people over. Why waste the food coloring on just me and Cam? Until I find somewhere to buy an industrial sized red food coloring, I figured I’d try natural dyes.
In the kitchen, I discovered that we had Red Kidney Beans. Wow, so much natural redness! Off I went, to puree and experiment.
- 2/3 cup beets (I used cans, to save on the prep)
- one 19 ounce can Red Kidney beans (or white, if you want a brighter color)
- 2 scoops chocolate protein powder (or vanilla, if you want to bring out red)
- 1/2 tsp. salt
- 1 tsp baking soda
- 3 tbsp cocoa powder
- 2 tsp. vanilla
- 1/2 cup unsweetened apple sauce
- 1/2 cup egg whites
- 2 tsp red food coloring (I couldn’t resist, at the end)
- Preheat over ton 350
- Puree beets and beans. This should take a few minutes.
- add dates to food processor
- mix together dry ingredients
- add dry ingredients to food processor
- mix together apple sauce and egg whites
- slowly add mixture to food processor while it’s on through feed tub
- Bake for 20 minutes
This made 22 small but dense cupcakes. They’re rich, a little sweet, but definitely not super sweet.
If you want to make this a serious dessert:
- add 1/3 cup agave (lower glycemic index), or brown sugar (higher glycemic index)If you want to make them more RED VELVET-like:
- use white beans
- add a few more tablespoons of red food coloring (use your judgement, I have not mastered the art of using enough red food coloring for this)
- get your hands on some chocolate extract. This will allow you to add more chocolate flavor, without countering all your gorgeous red food coloring.
Lastly, the icing! I almost forgot this, because I am not the biggest icing junkie.
This time I tried a recipe from an amazing blog I’ve discovered, Chocolate Covered Katie.
I used her icing, which is very guilt-free. I blended all this with my smoothie cup/immersion blender:
- 1/3 cup firm silken tofu
- 2 tbsp natural peanut butter
- small pinch salt
- 1/2 tsp vanilla
- 1 pack stevia (add another if you want to make it super sweet)
I’ve made some yummy toppings out of ricotta and cream cheese blended, but I didn’t have any around. Katie’s icing was a nice change!