Name: Red Velvet Bars
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
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))

Red Velvet Bars

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 2

Ingredients Method

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)

Method

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.
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.