Yes, the title speaks for itself right?! Paleo red velvet protein bars… hmmmmm. Red Velvet is the one taste we are all accustomed to as having a slight chocolate taste, whether you realize that or not. It is an All American flavor when it comes to cakes and cupcakes. How can we create a quick gluten free and Paleo (or Paleoish) healthy version? Read on. If you are a Raw foodie, I share my raw version below.
Karly Kallis no longer has this recipe available in her eBook or on her site… lucky for me though she supplied me with her basic recipe which I adored. There were a few things I felt I needed to change mostly due to my personal views about agave and peanuts. There are also a few directions and steps I added to assist those a bit more unfamiliar with food prep and working in the kitchen, which I felt would help others in preparing these bars.
One could “almost” consider these bars Raw, all except the prep of the beets. I am sure there is a way to make these Raw if one is a strict Raw foodie. Basically slice beets thin, dehydrate the beets under 109 until warm and soft, then add to the food processor as in step #5 below. A couple of other raw desserts I think you would love are my Raw Vanilla Cheezecake and my Raw Paleo Apple Pie.
Karly’s beautiful site is www.CleanEatingSurvivalGuide.blogspot.com.
For more fantastic desserts check out my eBook page for the Decadant Chocolate & Cacao Recipes and Delights cookbook filled with recipes by me and my paleo friends.
Paleo Red Velvet Protein Bars
- 1 small cooked beet (palm sized)
- ¾ cup coconut flour
- 1⁄4 cup grass-fed whey vanilla protein powder (if you are on dairy)
- 1 tablespoon natural almond or cashew butter or any other nut butter
- 1⁄4 cup almond milk
- 2-3 tablespoons honey (use of stevia is optional)
- ¼ cup 70-80% dark chocolate or my homemade chocolate
- 1 tablespoon coconut oil
- Clean and cut your beet into hunks.
- Steam (cook) on stove until somewhat soft.
- Set aside to cool.
- Mix ¾ cup of coconut flour with ¼ cup of protein powder in a separate bowl.
- Place the beet hunks into a food processor or blender and mix until processed, adding in the natural almond or cashew butter, almond milk and honey.
- Slowly add in the flour and protein powder mix until the mixture is blended.
- Pour mixture into a well-greased brownie or loaf pan.
- Refrigerate for 15-20 minutes to cool thoroughly.
- Melt a ¼ cup of dark chocolate with 1 tablespoon of coconut oil.
- Pour over the mixture.
- Refrigerate for another 15-20 minutes before consuming!