Chocolate Beet Cupcakes & Spring Cleansing!

This is what happens when I get a little time at home..

I make chocolate beet cupcakes! Detox friendly cupcakes with a chocolate avocado frosting, at that. With only a few natural ingredients, you would never know these are guilt free!

But even guilt free detox friendly desserts can be overdone.

And I definitely had my fair share of these.

Which brings me to my next point: Spring Cleaning! I  decided to jump into my annual Spring juice fast yesterday, and plan on going for as long as my body feels is necessary. Last year was something like 28 days, and this year we’ll see! I’ll be posting my progress, juice recipes, tips for fasting, etc. here.

What better way to start off the season than cleansing from the inside out? Is anyone else planning on starting a cleanse? Come join me! Happy official first day of Spring (tomorrow) :0)

Chocolate Beet Cupcakes (makes about 8 servings)

*adapted from Doris Choi & my lovely friend Wellah Farzan*

-2 cups millet flour + 1/4 cup extra

-1 cup cacao or carob powder

-1 cup agave or maple syrup (I try to use less and add more stevia)

-10+ drops liquid stevia, to taste

-1 medium roasted sweet potato or japanese yam

-3 medium roasted beets

-1 tbs baking soda

-2 tbs meyer lemon juice

-2 tbs vanilla powder or extract

-pinch of sea salt

Mix 2 cups millet flour with carob/cacao, salt, and vanilla.Whisk until well combined and set aside. Reserve 1/4 cup millet flour for later.

Blend cooled roasted beets, maple syrup, stevia, and mushy sweet potato. Puree until smooth, add stevia to taste. Add reserved millet flour if mixture is very thin, then  combine both mixtures and mix well with spatula. Mix lemon and baking soda and add to final mixture with spatula.

Portion into mini or regular size cupcake liners and bake at 350 for 16-20 min for mini cupcakes and 20-25 min for regular size cupcakes. Cupcakes are ready when toothpick comes out clean!

Chocolate Frosting

-2 avocados

-6 tbs cacao or carob powder

-1 tsp vanilla extract

-1/4 cup maple syrup (or less if using liquid stevia to taste)

-pinch of sea salt

Blend in mini food processor and add stevia to taste. Spread on cooled beet cupcakes and ENJOY!!