You may think I’m crazy, but these are actually good… Perfect for that insane amount of beets you have leftover from your garden at the end of the season. Just puree them all and freeze the puree and you have your cupcake base on hand!
Chocolate Beet Cupcakes
1 cup pureed beets
5 pitted medjool dates, chopped very fine or blended into the beet puree
1 teaspoon sea salt
1 teaspoon vanilla
1 teaspoon almond extract
1 cup almond flour
3/4 cup unsweetened baking chocolate powder
pinch of baking soda (or arrowroot powder)
1/2 cup to 1 cup agave nectar (to taste)
- Mix all ingredients together.
- Spoon mixture into lined muffin tins.
- Bake at 375 for 20-30 minutes. Check them with a toothpick for doneness.