Chocolate Beet Cupcakes (grain-free)

I've seen a couple recipes for utilizing beets within a chocolate cake.  ​With our recent vegetable delivery box was one of those said recipes.  I figured might as well experiment and turn it into an almond flour cake.  I only used two tablespoons of butter with the chocolate; but, I bet if you're avoiding dairy you could use ghee or coconut oil.


2 cups puréed beets

1 cup bittersweet chocolate

2 Tb butter

4 eggs

4 cups almond flour

I cup coconut sugar

1 tsp baking soda

3/4 tsp salt

1 tsp vanilla


Roast beets covered in foil at 400 degrees for an hour or more, depending on the size of your beets. Allow to cool, remove skin & ends if they are more hard. Cut up the beets into bite sized chunks. Put into a food processor with the 'S' blade. Purée until semi smooth. You will need to scrape down the sides. 

In a small bowl, combine chocolate chips & butter, melt together (either use a microwave or place bowl over simmering water in a pot).  Add the melted chocolate to the beet purée. 

Add the eggs & pulse to combine. 

In a medium bowl, combine almond flour, baking soda, salt, & coconut sugar. Mix well, then add to beet chocolate mixture.  Blend till thoroughly combined, add some scraping down with a spatula. Pour in the vanilla, blend one more time.

Line your muffin tin with paper liners. Using a small batter scoop (aka ice cream scoop), fill liners 3/4 full. Bake for 25 minutes, insert a toothpick to check. 

These are good on their own. Or, you could make an orange coconut butter glaze. 

Orange Glaze

3-4 Tb coconut butter, slightly melted

zest of 1/2 orange

Juice from 1/2 orange

Mix with a fork and put a little on each cupcake.