Oh man, are these good...
You wouldn't think they're good for you. They're sugar free and have no dyes. Sweetness is provided by agave nectar, which doesn't spike your blood sugar. And they're made with with beets, which gives the red hue to these confections.
Don't let that scare you though. The beet flavor is a subtle earthiness. The squares are smooth, dense, and rich. And really, really good. Try it, you'll like it.
Red Velvet Chocolate Squares
adapted from Costco Connection Magazine
1/2 c. Beets - I used roasted fresh, but the recipe calls for canned
1 c. Canned red beans, drained and rinsed
1/2 c. Unsweetened cocoa powder
2 eggs, but the recipe calls for 3/4 c. liquid egg substitute
3 Tbsp. Whole wheat pastry flour
3/4 c. Agave nectar
1 Tbsp. Unsalted butter, melted
1 tsp. Vanilla extract
1/2 tsp. Almond extract
Preheat the oven to 350F. Spray an 8x8x2-inch baking dish with cooking spray.
Combine the beets, beans, cocoa powder, eggs, and flour in the bowl of a food processor. Process until smooth, 1-2 minutes, scraping the bowl as necessary.
Add the agave nectar, butter, vanilla, and almond extract. Process until combined, about another minute.
Pour the batter into the baking dish and smooth with a spatula. Bake for 20 minutes, then turn down the temperature to 300F and bake another 5 to 8 minutes. A toothpick inserted in the center should come ot with a little soft batter clinging to it, not clean or it's overfilled.
Let the cake cool completely in the baking dish on a wire rack. Then refrigerate for at least 3 hours, it gets better with time. Cut into squares and enjoy!
2 comments:
You read my mind. I saw the word "beets" and was about ready to say, "are you kidding?" Ok, I MIGHT try them. Might.
I have seen more red velvet bakings around the internet lately. I never made something red velvet myself though. Somehow it doesn't seem that appetizing to me. But you have me tempted now, really tempted. And it does look pretty :)
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