- 45 g. coconut milk
- 15 g. honey or maple syrup
- 1 1/2 tsp. Moringa powder
- 1 1/2 tsp. matcha green tea powder
- 60 g. dark (preferably higher than 70% cocoa content)
- 1/2 tsp. vanilla
- 227 g. (2 medium size) cooked beets or sweet potatoes
- 105 g. (1 cup minus 1 tbsp.) coconut milk or other non-dairy milk
- 76 g. (about 6 tbsp.) canola or light-flavored olive oil
- 1 tsp. vanilla
- 65 g. (scant 1/2 cup) rice flour
- 30 g. (about 1/3 cup) oat flour
- 30 g. potato starch
- 20 g. (scant 1/4 cup) unsweetened cocoa powder
- 15 g. (1 1/2 tbsp.) tapioca starch
- 15 g. (1 ½ tbsp.) Moringa powder
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 3/8 tsp. xanthin gum
- Prepare the filling: In a microwave or in a small saucepan over medium heat, combine the coconut milk, honey, matcha and Moringa powder, whisking until smooth. Heat until boiling-hot.
- Add in the chopped chocolate to the hot milk mixture. Let sit for a minute (without heating it any more), then stir until chocolate is smooth. Add the vanilla.
- Pour the chocolate mixture into a shallow dish and place in the refrigerator to cool and set, at least 1 hour.
- After half an hour into the chilling, preheat the oven to 350. Grease a 12 cup muffin tin with non-stick spray.
- For the cake: In a blender, combine the cooked beets, milk, oil, and vanilla. Blend until completely smooth and pureed.
- In a large bowl, combine the flours, cocoa, moringa, baking powder, soda, xanthin gum and salt.
- Add the pureed beet mixture to the dry ingredients and mix until just combined.
- Use an ice cream or muffin scoop to portion the batter out into the muffin cups, about 1/4 cup of batter each.
- Use a teaspoon to form small balls of the chilled chocolate mixture, like truffles. Place one in the middle of each muffin tin, pressing down so that batter covers each ball.
- Bake for about 20 minutes, or until the outside of the cakes are set but the centers still feel a bit soft. Let cool for 5 minutes, then invert onto serving plates and serve, warm.