I must admit that I’ve never eaten a slice of commercial red velvet cake. I was brought up to be wary of unnaturally colored things, so I have had a bite once or twice of others cakes, just to see what all the hoopla was about, but it was nowhere good enough to eat a big heaping serving of artificial dye. I did make a red velvet cake for a friend’s birthday a few years ago, and tried to do so first with natural dye. The result was a muddy mess, and I resorted to the “real” stuff, since red velvet, not mud velvet, was the type of cake she’d chosen when asked. I was aghast at the fact that one cake takes AN ENTIRE CONTAINER of red dye, which most people know is made from carmine, a type of bug. Sure, Americans eat all kinds of kooky things, like bread with “dough conditioners,” which are made of human hair, but I tend to avoid all that because I’m a complete snot when it comes to food.
Anyway, last night I decided to make pudding, and I wanted to make something a little different than the standard chocolate-avo ones I’ve been making for ages. I wanted it to be avocado based, but a bit lighter than just all avocado, and a little chocolaty, but not overly so. I decided to cook up some beets, which technically makes this a not-all-the-way-raw pudding, and did my usual “let’s throw stuff in the blender and see what happens!!” routine. The result was a delectable concoction that I’ve decided to call red velvet pudding, because of its color and mild cacao flavor. It doesn’t seem terribly different in ingredients than the other avo-based puddings I’ve posted the recipes for, but the quantity of beets makes for a substantial difference in both color and flavor.
Raw(ish) Vegan Red Velvet Pudding:
2 medium avocados
1/2 cup honey or coconut nectar or agave OR 1/2 cup water plus 1 dropper flavored stevia
1 cup baked beets with 1 cup beet water, 1/2 cup reserved
1 cup frozen raspberries
1/2 cup dried cherries, reconstituted
1/2 cup coconut oil
1/2 cup lucuma powder
2 tbls cacao powder
2 scoops chocolate protein powder
1 tsp vanilla
1/2 tsp salt
1 dropper chocolate-raspberry stevia
Add all ingredients EXCEPT 1/2 cup of beet water to blender. Blend until creamy, adding reserved beet water as necessary for texture. Fruit can be changed up with any other red fruit. Chill in refrigerator until cold.
To serve: this is hearty and thick enough for usage as a frosting, but light enough to parfait with fruit and granola. I just put it in a little cup and added a dollop of almond butter and a smattering of cacao nibs.