Vegan Red Velvet Whoopie Pies
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • ½ beet
  • 2¼ cups water, divided
  • ½ cup cashews, soaked in water for at least 20 minutes
  • 2 ½ tbs almond milk
  • 1 tbs apple cider vinegar
  • 1 tbs agave nectar
  • 1 tsp coconut oil
  • ¼ tsp vanilla
  • 1 ½ cups cashews (or any nut such as almonds, walnuts, hazelnuts, etc)
  • 1 tbs cocoa powder
  • 2 tsp agave nectar
Instructions
  1. Prepare the beet mixture Peel and roughly chop the ½ beat. Bring 2 cups of water to a boil. Boil beet pieces for about 15 minutes until soft and fork tender. While the beets are cooking, make the cream cheese filling. When the beets have finished cooking, place the beet pieces and ¼ cup water in a food processor, blender, or Nutribullet. Blend until the mixture reaches a smooth consistency. Reserve 2 tablespoons of the beet mixture for the recipe. Save the remaining beets for a snack.
  2. Make the cream cheese filling Give the food processor a quick rinse if you used it to puree the beets. Add the cashews, almond milk apple cider vinegar, agave nectar, coconut oil and vanilla to a food processor, blender, or Nutribullet. Blend until the mixture reaches a smooth consistency. Store the mixture in the refrigerator so it firms up a bit.
  3. Make the red velvet cookies Give the food processor a quick rinse if you used it to make the filling. Add the 1½ cups of cashews and pulse until they resemble coarse bread crumbs. Add the 2 tablespoons of beets, cocoa powder, and agave nectar. Pulse until the mixture is uniform and sticky and still a bit crumbly. Form the mixture into 16 balls and flatten them into patties with your palm. Place about 2 tablespoons of the filling on one patty and place another patty on top of the filling to complete the sandwich. Repeat the assembly process for all remaining patties.
Recipe by Destination Delish at https://www.destinationdelish.com/red-velvet-whoopie-pies-gluten-free-vegan-paleo/