Red Velvet Beet Cake Bars
These refined sugar-free Red Velvet Beet Cake Bars are a vibrant, healthy treat at 215 calories and 10 grams of protein per serving. Finely grated raw beets blend seamlessly, adding moisture and a rich red hue without earthy flavor, paired with gala applesauce for a double dose of red foods. With raw cacao, they deliver a chocolatey taste and stunning color, free of artificial dyes—perfect for beet skeptics!
Equipment
- 8 X 8 pan
- Mixing bowl
Ingredients
Dry Ingredients
- 1 cup oat flour
- ½ cup coconut sugar
- ¼ cup almond flour
- ¼ cup Dutch-processed cocoa powder or raw cacao powder
- 1¼ teaspoons aluminum-free baking powder
- ½ teaspoon fine sea salt
Wet Ingredients
- ¼ cup applesauce gala for extra red food points!
- 1 large egg whisked
- 2 tablespoons virgin coconut oil melted
- ¼ teaspoon monk fruit drops or 2-3 tablespoons additional coconut sugar
- 1½ teaspoons pure vanilla extract
- 1 medium beet finely grated (raw, about couscous texture). ~ packed 1 cup
- 1½-2 tablespoons mini chocolate chips
Frosting and Topping
- 1¼ cups nonfat plain Greek yogurt or vanilla coconut milk yogurt
- ½ scoop vanilla protein powder cake batter flavor, or ¼ cup powdered sugar
- For red color: Sprinkle of beet powder crushed freeze-dried raspberries, or tart cherries
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch square pan with parchment paper (or use a loaf pan for thicker bars, adjusting bake time).
- In a mixing bowl, combine dry ingredients (oat flour through salt).
- Add wet ingredients (applesauce through vanilla) and stir until **just combined**. Fold in grated beets and mini chocolate chips.
- To grate beets: Pulse in a food processor 30-45 times until finely grated (couscous-like texture). No need to squeeze out moisture—it keeps the bars moist!
- Spread batter evenly into the lined pan, smoothing with a spatula.
- Bake for 16-19 minutes until the surface is crackled and a toothpick comes out mostly clean. Avoid overbaking!
- For frosting: Mix yogurt and protein powder (or powdered sugar). Spread over cooled bars and sprinkle with beet powder or crushed freeze-dried fruit.
- Store in the fridge. Warm for 15 seconds before serving for peak flavor. Freezes well (unfrosted) for up to 3 months.
Notes
-Beet Haters Beware: The beet is completely undetectable, thanks to fine grating and the rich cocoa flavor.
- Frosting Swap: Prefer a classic vibe? Sub cream cheese frosting for a decadent twist.
- Make It Pop: Raw cacao enhances the red color for a vibrant, natural look.
- Kid-Approved: My toddler couldn’t get enough, and it’s a fun way to sneak in veggies!