These little bites are made from leftover juice pulp. It’s (You saved the pulp, right?)
They’re packed with beets, chocolate, and are gluten-fee and vegan. And SO FUDGY.
1¼ cup of unsweetened almond milk
¼ cup of coconut oil (liquid form)
1 tsp vanilla extract
1 ½ cups of brown rice flour
2 teaspoons of baking powder
½ teaspoon of cinnamon
¼ cup of packed brown sugar
pinch of salt
3 tablespoons of cocoa powder
2 cups of hand-squeezed beet pulp (I’ve not tried this with juicer pulp)
½ to ¾ cup of mini chocolate chips (check the label, not all are dairy-free)
Preheat oven to 350°
- Combine almond milk, oil, and vanilla. Set aside.
- In a separate bowl, combine flour, baking powder, cinnamon, sugar, salt, and cocoa powder. Mix with a fork and make sure all the brown sugar bits get broken up.
- Combine wet and dry ingredients.
- Fold in beet pulp until a uniform consistency is reached. Stir in chocolate chips
- Shape into balls and place on baking sheet. Bake for 20-22 min.
Allow to cool. (although in my opinion they taste best the next day) Enjoy!
adapted from foodthinkers
Oh, and in case you were wondering, I’m not a vegan, nor am I gluten-free on the regular. I have nothing but respect for vegans, GF folks, and you paleo kids, so I try (ahem, TRY) to be aware of that when I post a recipe. Some stuff on here will be vegan and gf, but not everything 🙂