Red Velvet doesn’t have to mean cake and artificial food dye. Beets lend the most beautiful reddish-purple to these protein bites, along with an earthy taste. Keep these bites in the freezer for a healthy, nutrient-packed-but-treat-worthy snack!
I know you’re probably already celebrating, but tomorrow is National Nut Day!! On this joyous occasion what else would you want to do besides eat some nut-tastic foods? Well, the ladies of Recipe ReDux are equally as
nerdy excited about nuts so they tasked us with sharing a nut-filled recipe for this month’s post.
And who doesn’t also love a delicious protein/energy bite? They are a great way to disguise nutrition as a dessert. Us dietitians love to pull that shit. Healthy dessert? Me? Nahhh.
Well, if there’s one thing I don’t want in my dessert or any of my food, it’s artificial food coloring. I don’t understand why we need it. I mean nature is full of amazing colors and flavors and I quite prefer the natural-ness.
Which is why I’ve never been a big fan of red velvet cake. While true red velvet cake utilizes beets for the red color, most bakeries take the shortcut and use red coloring. And sadly, I can guarantee you that many Americans would choose an artificially-colored red velvet cake over a beet-colored cake. [Sighhh]
This recipe relies on the nutritious and humble beet to provide both a sweet and earthy flavor as well as a gorgeous color. I mean, just look at the number the beets did on my hands ^^.
Red Velvet Protein Bites
Keep these frozen as they maintain their texture best that way. These only have 2 tablespoons of sweetener for the entire recipe but pack lots of protein and healthy fats from the almonds (almond meal and almond butter).
- 1 cup vanilla protein powder, such as Gold Standard Natural
- 1/2 cup almond meal
- 1/2 cup oats
- 2 small beets
- 2 Tbsp. honey, preferably local
- 2 Tbsp. cocoa powder
- 2 Tbsp. almond butter
- 2 Tbsp. coconut milk
- 1/2 tsp. sea salt
- 1/2 cup dark chocolate chips
- Preheat oven to 375 degrees. Wash beets well and chop ends off. Then, dice beets and spread on a baking sheet. Bake until soft.
- Add beets to a food processor and process until smooth. Then add all remaining ingredients EXCEPT for dark chocolate chips and process until well-mixed.
- Line a tupperware container with plastic wrap, then pour beet mixture into the container.
- Heat chocolate chips in the microwave for 1-2 minutes, stirring every 30 seconds until melted.
- Using a fork or spoon, drizzle chocolate over beet mixture. Stick the container in the freezer for 30 minutes, then cut into 1″ squares and store in freezer.
For more deliciously nutty recipes, check out these Cookie Dough Protein Bites, Roasted Brussels Sprouts with Hazelnuts or one of my all-time favorite nut butter recipes, Toasted Coconut Cashew Butter.
Oh, and did I mention all the amazing nut-filled recipes from fellow ReDuxers? Click the link below for those (and look for even more tomorrow)!