I am loving beets lately. The color just makes me SO HAPPY. Seriously, how can you look at a beet and not just be so happy to have obtained such a beautiful gift from the earth. Plants are so cool.
Something else that is so cool is that I am loving life lately. Things are good, my friends. I hope that they're good for you too. I have plans with two different friends this weekend and if you know me then you know that's a big deal because hello, super introvert over here. But I haven't seen either of these friends for quite some time and I am excited. Wooo, life!
Something else that we can all get excited about is these chocolate coconut squares. These are super fun to make. I had a good time dancing around the kitchen listening to this and making these squares. Fun!
Let me know what music you're listening to while making awesome vegan foods this weekend!
xx
SWEET BEET COCONUT SQUARES
First Layer:
1 1/2 cup dates
1/2 cup shredded coconut
1/4 cup cacao powder
1 tablespoon maple syrup
2 teaspoon almond butter
Second Layer:
1 cup cashews, soaked for 8 hours
1/4 cup roasted beet
1/4 cup + 1 tablespoon almond milk
2 tablespoon shredded coconut
1 tablespoon brown rice protein
2 dates
Drop of vanilla
Mix together all ingredients for the first layer in food processor or blender until ball forms. Remove and press into bread loaf pan lined in parchment paper. Set aside.
Wash out food processor/blender and add second layer ingredients. Blend until smooth. Pour mixture into pan. Place in refrigerator for 8 hours or in the freezer for 4 hours to set up.
Remove from refrigerator or freezer. Remove dessert by pulling parchment paper out of pan. Set on flat surface and cut into 1 inch slices. Flip every other slice upside down and cut down the middle. Press the squares together to get pieces to stick together. Top with hemp seeds. Serve, enjoy!
Store in refrigerator for up to 7 days or in the freezer for up to 30 days.