(Vegan, Gluten free, grain free, soy free)
2 tbsps. Ground flaxeed ( you can do this in TM, 30 seconds, speed 9)
6 tbsps. water
4 small beets, roasted and chopped roughly
60 grams coconut oil (melted)
140 grams full fat coconut milk
100 grams water
1 tsp. vanilla bean or similar
90 grams raw cacao powder
60 grams tapioca starch
180 grams coconut sugar
160 grams almond meal
2 tsps. GF baking powder
1/2 tsp. salt
Preheat the oven to 180 degrees C. (fan forced).
Arrange cupcake/muffin containers, or grease cupcake tray.
In a small bowl, stir together the water and flax meal. Allow it to sit and thicken for about 10 minutes.
Add the beetroot and all wet ingredients to Thermomix bowl, secure the lid and blend 1-minute speed 9. Scrape down the sides.
Add the remaining ingredients to the Thermomix. Mix speed 5, 30 seconds, mixture will be thick and gluggy, give it a quick stir with your spatula.
Using a spoon, fill your muffin containers about ¾ of the way. Mine made 12 large cupcakes .
Place on the center rack of the oven and bake for 25 minutes. They will still be soft and fudgy.
Allow to cool in pan (if using) 10 minutes before placing on wire rack to cool further. Once completely cooled place in airtight container and store in the refrigerator or freezer.