1cup (170g)shredded beetsor beet pulp or beet pulp or beet pulp
1/2cup (130g)date paste
1/4cup (60ml)melted coconut oil
1/4cup (45g)melted cocoa butter
Icing
1 1/2cup (225g)cahews
1/2cup (125ml)water
2tbsagave nectar
1tbsvanilla extract
1/4tspsea salt
3tbsmelted coconut oil
Instructions
In a large bowl, mix by hand powdered almonds, mesquite, caroube, cayenne and salt.
In the food processor, reduce beets and date paste to a smooth mixture. Add coconut oil and cocoa butter, and stir again.
Add dry ingredients and stir a few moments. Transfer all into bowl and finish stirring with a spatula.
Place wax paper at the bottom of 24 muffin pans. With an ice cream scoop, form muffin sized balls. Place in refrigerator for 2 hours.
In the blender, reduce all icing ingredients into a smooth paste, except for the coconut oil. Then add last ingredients and stir until you get a smooth cream. Let sit in refrigerator for 1 hour.
Remove cupcakes from dish and add icing.
Notes
Keeps 10 days in the fridge or 4 months in the freezer in a sealed container.