Full disclosure: I had red velvet cake only a few times before becoming vegan, and not even once since then. (I remember that I had it for the first time in college in New Jersey, and that it seemed to be a more of a “thing” there than in the Pacific Northwest. See my Barbecue Tempeh and Rainbow Jojos post for west coast-inspired recipe). Still, that distinct blend of cocoa and vanilla (no need to pick just one!), the moist crumb, and that seductive deep red color made me fall in love. These healthy raw vegan red velvet balls capture the exact flavor profile of the cake without the guilt, gluten, or artificial flavoring. It’s the perfect medium between “extremely wholesome” and “unapologetically decadent”–in other words, absolutely divine and irresistible.
Luscious Raw Vegan Red Velvet Balls
Makes 7 balls
1 small (2.5″ diameter) beet, peeled and chopped
2 dates, seeded and chopped
10-12 almonds, chopped
3 tbsp chocolate flavored soy nut butter (I recommend I.M. Healthy brand)
1/4 tsp all natural vanilla extract
1. Roughly chop all ingredients to help out your blender or food processor.
2. Blend all ingredients together until well mixed. Use your hands to shape the mixture into 2″ diameter balls. Alternatively, you can also shape it into a triangular wedge, and top with vegan cream cheese icing.
Optional vegan cream cheese icing (makes 1/2 cup)
4 oz vegan cream cheese
1 tsp all natural vanilla extract
1/2 cup confectioner’s sugar
Pulse in a food processor or vigorously by hand.
Photo: Peaceful Dumpling
