Can’t “Beet” it Chocolate Cake
Revised From Whole Food American Favorites
1 cup raisins soaked in 1/2 cup water
1 cup canned shredded beets
1/4 cup hemp seeds
1/4 cup sunflower seeds
10 small pitted dates
1 t vanilla
1 1/2 cups rolled oats ground to flour
1/2 cup cocoa powder
1 t baking soda
2 t baking powder
Soak raisins in the water for about an hour to soften. Blend raisins and soak water with beets, dates, seeds, and vanilla until smooth. Whisk dry ingredients together in a large mixing bowl. Mix wet ingredients into dry ingredients. Mix well, but don’t over mix. Pour into 9” round cake pan. Bake at 350 for 20 – 25 minutes. If desired, spread with Chocolate Frosting.
Chocolate Frosting
22 small pitted dates
1/3 cup walnuts or pecans, raw
1 1/4 cup water
3 T cocoa powder
Soak dates in 1 cup water for a few hours for easier blending. Blend all ingredients until smooth.
Raw Blueberry Pie w/ Nut Crust
Raw Blueberry Pie
7 cups frozen blueberries, thawed
15 small pitted dates
1/2 tablespoons chia seeds (optional for thickening)
1 nut crust, divided
Blend 3 cups blueberries with dates and chia seeds. Blend until smooth in a high-powered blender such as Vitamix or Blend Tec.
If using a standard blender, blend just the berries, then soak the dates in the berry puree for several hours to soften. Grind chia seeds in a coffee grinder. Add dates, blueberries, and ground chia seeds to blender jar. Blend until smooth.
Pour over whole berries, mix well, and place onto a prepared pie crust and top with reserved crust ingredients. Let chill.
Nut Crust
1/2 cup raw almonds
3/4 cup raw pecans
1/2 cup rolled oats
10 small pitted dates
1 teaspoon cinnamon
1/2 teaspoon vanilla
Grind all ingredients in a food processor until it becomes sticky. Press 3/4 of crust in a pie pan. Fill with fruit and top with remaining crust.
Vegan Sweet Potato Brownies
You wont even know there is sweet potato in these brownies! They are so chocolaty and rich, no one will know they are good for you!
Watch my YouTube video on how to make these brownies!
1 cup rolled oats
1 cup pitted dates (about 25 small)
1/2 cup raw walnuts or pecans
1/2 cup cocoa powder
1 t baking soda
1 t baking powder
1 T apple cider vinegar
1 t vanilla
1 cup mashed orange sweet potato
1/4 cup water
1/4 cup chopped walnuts (optional)
Process oats, dates, nuts, cocoa powder, baking soda and baking powder in a food processor until crumbly. Add vinegar, vanilla, sweet potato, and water. Process to a thick dough. Blend in chopped nuts if desired. Evenly spread in an 8 X 8 cake pan lined with parchment paper. Bake at 350 degrees for 18 – 20 minutes.
Vegan Pumpkin Chocolate Chip Muffins
These vegan pumpkin muffins with chocolate chips are decadent enough for a Halloween treat and healthy enough for breakfast. And they just happen to be gluten-free as well.
Servings: 10 muffins
1 cup pitted dates soaked in 1/2 cup water for at least 4 hours
1 1/2 cups canned pumpkin
1/2 cup raw pecans
1 cup oats
1/2 cup millet flour (1/3 cup whole millet ground)
2 tablespoons dark brown sugar (optional for extra sweet)
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons baking powder
1 teaspoons baking soda
1 tablespoons apple cider vinegar
1 teaspoon vanilla
1/3 cup mini chocolate chips
Grind dates, water from soaking, pumpkin, and pecans in a food processor. Add oats, millet flour, sugar, spices, baking powder, baking soda, vinegar, and vanilla. Process to a dough-like consistency. Mix in chocolate chips. Fill muffin tins and bake for 15 to 17 minutes.
Blueberry Muffins
Blueberry Muffins
Adapted from a recipe by Cathy Fisher that was posted on the Forks Over Knives web site.
1 cup pitted dates soaked in 1 1/4 cups water
1 1/2 cups rolled oats, divided
3/4 cup millet
2 t cardamom powder
2 t baking powder
1/3 cup walnuts or pecans
1 T apple cider vinegar
1 t vanilla
zest from one lemon
1 cup frozen blueberries
1/4 cup chopped walnuts or pecans (optional)
Grind millet and ½ cup oats in blender or coffee grinder to coarse flour. Transfer to mixing bowl and add cardamom and baking powder. Mix well. Blend dates and soak water, 1/3 cup nuts, vinegar and vanilla until smooth. Add to dry ingredients. Add remaining cup of oats and lemon zest. Mix well. Fold in blueberries and chopped nuts if using. Fill muffin cups and bake at 350 for 25 minutes.