Chocolate-Coated Red Velvet Cake Pops GF

Ingredients:

1 small roasted beet (or cut a large one in half) ¼ cup coconut flour ¼ cup almond flour (either one can be substituted for tapioca flour) ¼ cup unsweetened shredded coconut 4 soft pitted Medjool dates (SAM’s Club carries them, if they are not soft soak them in hot water for 5 mins.) 1 tbsp. full fat coconut milk or other non-dairy milk ( if you have extra divide it into tbsp. sizes and freeze. Then store in a freezer bag.) 1 tsp. vanilla extract 2 tbsp. vegan mini chocolate chips ½ 85% chocolate bar, roughly chopped (I use a lot more than that, depends on your taste.) 10 cake pop sticks. (You can also roll them in a ball and eat them that way.)

Preparations 1. Prep a baking sheet with parchment paper and set aside. 2. In a food processor, combine all the ingredients from beet to vanilla and pulse until smooth. It should resemble red velvet cookie dough. 3. If adding chocolate chips, remove the blade from the processor and fold in the chocolate chips with a spatula. Scoop out the cookie dough using a tablespoon and roll it in your hands to form a ball and set it on parchment paper. Place cake bites in the refrigerator. (Sometime it works better if you put the stick on now.) 4. Heat a saucepan with a few inches of water over high heat and add chocolate to a heat proof bowl. 5. Place the bowl of chocolate over the saucepan and melt chocolate, stirring occasionally. 6. Remove cake bites from the refrigerator and insert one cake pop stick into each one. Carefully dip each cake pop into the melted chocolate mixture and place back on the parchment paper. 7. Place in the refrigerator to set for about 15-20 minutes. Remove and serve, in a jar if desired.