Name: Healthy Vegan Red Velvet Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup [pitted Medjool dates (about 12); 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)

Ingredients

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Cupcakes

1 cup [pitted Medjool dates (about 12)
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

Chocolate Filling

8 pitted Medjool dates
1/2 cup non-dairy milk or water
2 tbsps cacao powder

Frosting

6 oz . coconut yogurt (I used So Delicious Plain Greek Cultured Coconutmilk)

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Instructions

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.
Cool completely.
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.