Chocolate Beet Fudge Cakes

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.

You’ll need:

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°

  1. Combine almond milk, oil, and vanilla. Set aside.
  2. 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.
  3. Combine wet and dry ingredients.
  4. Fold in beet pulp until a uniform consistency is reached. Stir in chocolate chips
  5. 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 🙂



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