October 22, 2018
Red Velvet Cake Bites
What you'll need:
- 3 scoops Protein Milkshake Chocolate Whey Protein
- 1 cup cooked beets
- 1/2 cup applesauce
- 2 tbs. chia seeds
- 1 tsp. apple cider vinegar
- 3 tbsp cream cheese
- 1/4 cup coconut milk
- 3 tbs. cacao or cocoa powder
- 2 tbs. coconut flour
- 2 tbs. coconut butter
- 2 tsp. vanilla
- 1 small tub of ready-made cheesecake frosting
How it's made:
- Peel and cook the beets and allow them to cool.
- Add the beets, chia seeds and apple sauce to a food processor and blend until beets have pureed.
- Add the apple cider vinegar, dairy free milk, cream cheese and process until blended.
- Add protein powder, cacao powder, coconut flour, vanilla and process until smooth
- Add melted coconut butter and blend until well incorporated.
- Refrigerate 2 hours
- While cake is cooling- spoon 1/2 of the tub of frosting into a ziptop bag. Clip a corner and pipe dime-size dollops of frosting onto a cookie sheet covered in parchment paper. Place in freezer for about 30 mins.
- Remove the cake mixture from the fridge and scoop using 1 tbsp measuring spoon.
- Create a flat circle with the scoop, and place one frosting dollop in the center.
- Shape the cake ball around the frosting and repeat for the rest of the cake mixture
- Drizzle some room temperature frosting on cake balls and top with sprinkles (both optional).