Red Velvet Heart Muffins with Frosting – oil-free

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‘Shabby-Chic’ Red Velvet Hearts for  Valentine’s day

For valentine’s day, I made these beautiful shabby chic Muffin hearts for you :). Sorry, I didn’t have time to soak the cashews anymore, but I really wanted to post the red hearts :). Actually, I think the result is quite good to show that it’s more about the present itself. “Done is better than perfect”, right?

Done is better than perfect

To make your “Shabby-Chic” Red Velvet Muffin hearts super tasty, I recommend using a fresh beetroot and cooking it. But as with the cashews, here also counts, “done is better than perfect”. The vacuumed beets that you can buy pre-cooked are fine too, of course. There is only a minimal loss of flavor and sweetness. If you have a sweet tooth, you can increase the sugar content to 70g or more :).

If this recipe takes too long, you can also make my smoothie bowl with hearts. This is even faster :).

Red Velvet Heart Muffins with Frosting - oil -free

 

Author: Annelina Waller

Recipe type: sweet

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

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Ingredients

• 130 g spelt flour
• 130 g beetroot, cooked and peeled
• 100 ml of coconut milk, canned
• 60 g coconut blossom sugar
• 1 tsp flaxseed (can be whole flaxseed)
• 1 tsp baking powder
• 1 tsp apple cider vinegar
• 1 pinch Tonka (or vanilla)
• 1 pinch salt
• Frosting:
• ½ cup cashew nuts* (100g)
• ¼ cup oat milk (50 ml)
• 1 tbsp lemon juice
• Sweetener of your choice (I used 1 teaspoon birch sugar)
• 1 pinch vanilla
• beetroot powder* if you like

Instructions

1. Preheat oven to 180 degrees top-bottom heat.
2. Puree the beetroot, coconut milk, coconut sugar, tonka powder, baking powder, salt and apple cider vinegar in a blender.
3. Pour the red cream into a bowl. Stir in the flour and mix to a dough.
4. Spread the dough evenly in 8-10 muffin hearts (depending on size) and bake in a preheated oven for about 15 minutes.
5. For the Frosting
6. Soak the cashew nuts for at least 4 hours or more.
7. Drain the cashew nuts, wash and mix with the remaining ingredients.
8. Mix until creamy and add more plant-milk if needed.
9. Place the frosting on top of the muffins with a piping bag or spoon.
10. (PS: I think you can see clearly that I don't have a piping bag ;))
11. If necessary, sprinkle with beetroot powder*.

Notes

*Since I baked very spontaneously, I, unfortunately, had no time to soak my cashews. The recipe wanted to be on my blog before Valentine's Day, of course, so I simply gave it a try with this "Shabby Chic" result :). I hope you'll excuse me. There's still a lot of love in the muffins.

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