Servings: 24 mini

8 Medjool Dates soaked in 1/2 cup of water 8 Medjool Dates soaked in ½ cup of water
2 cups cooked black beans 2 cups cooked black beans
6 Tbls raspberry jam fruit sweetened 6 Tbls raspberry jam fruit sweetened
1/4 teaspoon vanilla powder or extract ¼ teaspoon vanilla powder or extract
1 teaspoon beet juice 1 teaspoon beet juice
6 tablespoons cocoa powder 6 tablespoons cocoa powder
1/2 cup almond flour ½ cup almond flour
1/4 ground flax seed ¼ ground flax seed
1/2 tablespoon baking powder ½ tablespoon baking powder
 
Frosting Frosting
1 cup soaked cashews, soaked for 1 hour and drained 1 cup soaked cashews, soaked for 1 hour and drained
1/4 cup raspberry jam ¼ cup raspberry jam
1 tablespoon beet juice 1 tablespoon beet juice
1/4 cup fresh water ¼ cup fresh water

Preheat oven 325 prepare mini cupcake linings
Place Dates with soak water,black beans, jam, and vanilla in blender, blend until smooth
Place Cacao powder, almond flour, flaxseed and baking powder , in a large mixing bowls and stir well
Transfer wet mix into dry mix in bowl. Mix well
Bake 20 to 25 minutes in mini cupcake pan if using 8 by 8 baking dish 35 minutes
Frosting- add drained cashews,jam beet juice and water to blender. Blend until creamy
Wait for cupcakes to cool before frosting