Red Velvet Bars
Red Velvet Bars
Prep
15min
Total
45min
Servings
2
Ingredients
13
Level
Mod
Prep
15min
Total
45min
Servings
2
Ingredients
13
Level
Mod
Recipe by:Amy Lyons
Red Velvet Bars
Prep:15minTotal:45minServes:2
Ingredients
Red Velvet Cake
Frosting
Directions
For the red velvet bars
  1. Combine all ingredients but the psyllium husk and flour in a food processor. Process until smooth.
  2. Add the psyllium husk and the flour little by little until a soft dough is formed.
  3. 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
  1. Combine all ingredients but the coconut butter and oil in a food processor and process until smooth.
  2. With the motor running, add the coconut butter and oil and process a minute more.
  3. 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.
Ingredients
Red Velvet Cake
Frosting
Directions
For the red velvet bars
  1. Combine all ingredients but the psyllium husk and flour in a food processor. Process until smooth.
  2. Add the psyllium husk and the flour little by little until a soft dough is formed.
  3. 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
  1. Combine all ingredients but the coconut butter and oil in a food processor and process until smooth.
  2. With the motor running, add the coconut butter and oil and process a minute more.
  3. 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.
Directions
For the red velvet bars
  1. Combine all ingredients but the psyllium husk and flour in a food processor. Process until smooth.
  2. Add the psyllium husk and the flour little by little until a soft dough is formed.
  3. 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
  1. Combine all ingredients but the coconut butter and oil in a food processor and process until smooth.
  2. With the motor running, add the coconut butter and oil and process a minute more.
  3. 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.
Notes

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.

Red Velvet Bars FTR

Amy Lyons

Chef: 

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant based desserts as well as savory dishes. She is also the author two cook books. Graduated from Bethel University in Studio Art with a passion for creating beautiful things and helping others eat healthier.