Raw Vegan Beet Juice Pulp Cupcakes Texture Reveal

So you have some leftover beet juice pulp from juicing beets? No problem, here’s an awesome raw vegan cupcake recipe to make sure that nutritious beet pulp does not go to waste!

This recipe is raw vegan, oil free, easily nut free, gluten free, and soy free. It’s very allergy friendly.

This recipe is great for the Fourth of July/Independence Day in the United States as it comes out a beautiful red, white, and blue.

These Raw Vegan Beet Juice Pulp Cupcakes are sweet, fluffy, and fruity. Who says raw vegans can’t bring a sweet, colorful, fun treat to the Fourth of July Celebration?

Raw Vegan Beet Juice Pulp Cupcakes

These Raw Vegan Beet Juice Pulp Cupcakes are sweet, fluffy, and fruity. When finished, they are a beautiful red white and blue, perfect for the fourth of July/Independence Day in the United States.

Print Recipe Pin Recipe

Prep Time 1 hr

Total Time 1 hr

Course Breakfast, cupakes, Dessert

Cuisine American, Beet, Cupcakes, gluten free, healthy recipe, healthy vegan, oil free, raw vegan

Servings 24 Cupcakes

Equipment

1 Food Processor
1 High Speed Blender

Ingredients

Cupcake Ingredients

2 Cups of Dates Roughly
1 Cup of Raisins Roughly
1 Cup of Walnuts Roughly (Optional) (Can sub with dried mulberries or leave out)
3-6 Cups of Beet Pulp Roughly
1 Small Thumb of Fresh Ginger
3-4 Tablespoons of Maple Syrup
1 Tablespoon Ground Flax Seed Optional
1 Teaspoon of Vanilla
1/2 Cup of Coconut Flakes

Coconut Frosting Ingredients

1 Coconut The Water and the Meat
4-5 Tablespoons of Maple Syrup to taste
1 Teaspoon of Fresh Vanilla
Fresh Strawberries and Blueberries for topping.

Instructions

Add all cupcake ingredients to a food processor except coconut flakes and process on high until well combined.
Once combined, add in 1/2 cup of coconut flakes and process again. Check to see that you get a sticky dough (see video). If it's too mushy, add more coconut flakes.
Once you get a nice dough, taste test it. Add more maple syrup or agave if need be.
Take off small chunks and start shaping small cupcakes with your hands. Place then in cupcake liners.
Once your cupcakes are ready, add all frosting ingredients to a blender except the coconut water. Start slowly with a splash of it and gradually add more if you need to. You should get a nice whipped frosting consistency.
Put your frosting in the fridge for an hour to firm up some more. Once firm, add it to a piping bag, frost your cupcakes, add fresh berries on top, and enjoy.

Notes

1.) If your coconut frosting needs more liquid, add the juice from a lemon or lime.

2.) if there’s too much liquid in your frosting, dump your frosting over a mesh strainer and let the excess liquid drain out before placing inside a piping bag.

3.) If you’re allergic to nuts, instead of walnuts, try dried mulberries or just leave them out completely – you may need to add more of the other ingredients to compensate.

4.) Ideally you’re using this recipe because you have some leftover beet juice pulp, if not, not problem – you can just finely process about 6 beets in a food processor being sure to strain out all the juice afterwards with a strainer or cheese cloth. Use the pulp for this recipe, the dryer you can get it the better.

Keyword 4th of july, beet juice, beet juice pulp, beet root, beets, cozy vegan, cupcakes, fourth of july, gluten free, gluten free dessert, independence day, nut free, oil free, plant based breakfast, raw vegan, red white and blue, shareable, soy free, treat, whole food plant based

If you like this recipe please leave a review. It really helps me and others who may be looking for ideas. Please share your substitutions and experiments with this recipe, it helps us all Lastly, have fun with it and get creative!

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