Healthy Vegan Red Velvet Cupcakes
Yields 6 Cupcakes
1 cup (about 12) [pitted Medjool dates
1 cup water
1 small beet (about 1.5 inch diameter), peeled
1 tbsp baking powder
2 tsps cacao powder
1/2 tsp vanilla extract
1 cup oat flour
8 pitted Medjool dates
1/2 cup non-dairy milk or water
2 tbsps cacao powder
6 oz. coconut yogurt (I used So Delicious Plain Greek Cultured Coconutmilk )
Cupcakes: Blend the water, dates, vanilla, and beet on high till there are no chunks.
Add the remaining ingredients. Blend till combined.
Spoon into a cupcake pan that is lightly oiled or use paper liners.
Bake for 22-24 minutes at 350F.
Chocolate Filling: Blend all the ingredients till smooth. Remove the center of the cupcakes with a cupcake corer or a small cooke cutter. Spoon in the filling.
Frosting: If the yogurt is lumpy, whisk first, then pipe or spread onto cooled and filled cupcakes. Serve immediately.