Name: Red Velvet Bars
Prep time: 15 min
Cook time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 cup red beets ((raw, chopped)); 1 1/4 cup dates ((medjool, soft, pitted, if not soft, soak them in water first) ); 1/4 tsp sea salt; 1 tsp vanilla extract ((pure)); 1/3 cup cashew butter ((raw)); 1/4 cup coconut oil ((raw, softened)); 1/4 cup psyllium husk powder; 3 1/2 cups coconut flour ((home-made, not the dry store bought stuff)); 2 cups coconut meat ((young)); 1/4 cup coconut water; 1 tsp apple cider vinegar; 3 Tbsp coconut nectar ((raw, or maple syrup)); 1/4 tsp sea salt; 1 tsp vanilla extract ((pure)); 1/4 cup coconut butter ((raw, warmed to liquid))

Serves

Level

Mod

Ingredients

Ingreds.

Total

45min

Serves

Level

Mod

Ingredients

Ingreds.

Total

45min

Ain’t no food coloring in these red velvet bars! That beautiful hue is all from lovely beets!

Beets might not be the first thing that comes to mind when you think red velvet, but really beets are quite sweet and tasty. And throw them together with some medjool dates, all sorts of coconut and a bit of vanilla, and you’ve got yourself an awesome, healthful, raw vegan dessert that everyone will love.

Ain’t no food coloring in these red velvet bars! That beautiful hue is all from lovely beets!

Ingredients

Red Velvet Cake

1 cup red beets (raw, chopped)
1 1/4 cup dates (medjool, soft, pitted, if not soft, soak them in water first)
1/4 tsp sea salt
1 tsp vanilla extract (pure)
1/3 cup cashew butter (raw)
1/4 cup coconut oil (raw, softened)
1/4 cup psyllium husk powder
3 1/2 cups coconut flour (home-made, not the dry store bought stuff)

Frosting

2 cups coconut meat (young)
1/4 cup coconut water
1 tsp apple cider vinegar
3 Tbsp coconut nectar (raw, or maple syrup)
1/4 tsp sea salt
1 tsp vanilla extract (pure)
1/4 cup coconut butter (raw, warmed to liquid)

Servings:

Units:

Directions

Prep

15 min

Total

45 min

For the red velvet bars

Combine all ingredients but the psyllium husk and flour in a food processor. Process until smooth.
Add the psyllium husk and the flour little by little until a soft dough is formed.
From here you have two choices. You may either dehydrate them at 115F degrees for about 6-8 hours until more firm, or place them in the freezer for about an hour to firm up (the first choice makes for a more cakey bar, the refrigerator a fudgier bar). If you are dehydrating, shape the dough into an 8 inch square using a rolling pin and bench scrapers. If you are refrigerating, you may either do that, or press into an 8 inch square pan lined with foil or parchment.

To make the frosting

Combine all ingredients but the coconut butter and oil in a food processor and process until smooth.
With the motor running, add the coconut butter and oil and process a minute more.
Pour the cream into a bowl and let sit in the fridge until the consistency of whipped cream. Place in the refrigerator while you wait for the bars.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

Note: Once the bars are done dehydrating or chilling, spread the frosting over them and cut into bars. Store extra in the refrigerator.

Beets can vary in moisture, and so can the dates if you have soaked them prior to using in the recipe, so your dough consistency may vary. If you find it too wet at the end of the dough process, add a little more flour. Too dry, a little water. You want this the consistency of cookie dough.

To make the coconut flour simply buzz your finely shredded coconut in the blender until you have flour. Simple as that! I do not recommend store bought because it is dry and it makes for a not so tasty end product.

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