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17 Sep 2014

Vegan What? Triple Chocolate Beet and Apple Cupcakes

You read that right. Totally vegan. No dairy products. Low gluten. Brings all the goodness of beetroot and apple and I have yet to meet a person who didn't adore these cupcakes.

This is by far one of my favourite deserts to make. It's creamy, moist and decadent, did I mention nutritious?


Preparation: 45 minutes to an hour
Cooking: 15-20 minutes

3 cups of organic spelt flour
3/4 cup of raw organic cacao powder (cocoa powder will do)
1 cup of organic cane sugar
2 tsp of baking soda
1 1/2 tsp of baking powder
1 tsp of salt
2 cups of organic beet puree (6 medium beets)
1 cup of warm water
1 cup of organic apple sauce (3 medium apples)
1/3 cup of organic coconut oil
1 tsp organic vanilla essence
1 cup of organic vegan chunky chocolate chips
Chocolate Ganache
1/2 cup of organic coconut milk
1/2 cup of organic vegan chocolate chips
handful of “Hippie Snacks” or flaked coconut also works.

Preheat the oven to 350. Peel the beets and chop them into small chunks and toss in a bowl with a splash of olive oil before placing onto a baking tray to roast. Do the same to the apples (separate from the beets) and roast in the oven for 15 to 20 minutes or until they are soft. Once soft, put in a food processor and blitz until they get to a puree consistency. Again, do the same for the apples.

In a bowl, add the flour, sugar, cocoa, baking powder, and baking soda. In a separate bowl, combine the beet puree, apple puree, vanilla, oil and water. Add the wet mixture to the dry mixture bit by bit and then fold in the chocolate drops.

Line a cupcake tin with cupcake baking cups – I like to use squares of parchment paper which I put in the cupcake tin just before adding the cake mixture since they have a tendency to jump out. Also, it helps to push the paper in a bit. It gives the cupcakes a visual edge, makes them a little different and it’s also really easy to lift them out of the cupcake tin and makes for less scrubbing after.

Once the cupcake tin is lined, scoop the mixture into the paper cups and cook for 20 minutes or until you can pierce with a knife and it comes out clean. When cooked, take the cupcakes out of the oven and allow to cool.

In a pan, heat the coconut milk to almost scalding and put the chocolate drops into a bowl. Pour the milk over the drops, cover and leave for 5 minutes. After 5 minutes, gently stir. You can lightly pour the chocolate ganache over the cupcakes and allow to set for 15 minutes or so. Finally, place a few of the Hippie Snacks in the centre of each cupcake. You may also use goji berries, flakes of coconut or anything else that tickles your fancy.

 

Read 1465 times Last modified on Wednesday, 17 September 2014 14:58
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