Lipo'ed Black Bottoms

My absolute FAVORITE christmas dessert of all time is black bottoms! That decadent combination of cream cheese & chocolate...like pencil skirts & crop tops, they were just meant to roll together!

For extra pretty pretty I added beet powder from NutraCouture’s Ready to Wear Collection to the cream cheese topping.  I call this natural coloring agent, # sexy!

Being flourless & dairy free with this extra accent of antioxidant rich organic raw beet powder, you can enjoy these lipo'ed black bottoms & still look fabulous on NYE. ;)

LIPO'ED BLACK BOTTOMS

Preheat oven to 350

In a small food processor ground 1/2 cup raw coconut sugar. Just mix for about 15 seconds. Take out of food processor & set aside.

In the same small food processor mix 2 tbsp ground flaxseed & 4 tbsp filtered water.

Pulse a couple of times then rest a few minutes. You want the mixture to thicken till it resembles an eggy consistency.

While that is happening you can melt your coconut oil. I melt mine by putting the entire jar in a small pot of hot water on the stove. No microwaves pretty please. :)

When the coconut oil is melted use a pastry brush to grease a mini size muffin tin with the coconut oil.

By this time your flaxseed mixture will be ready, so add to it in the food processor:

1 3/4 cup cooked black beans (dried not canned preferred)

3 tbsp melted coconut oil

3/4 cacao powder or cocoa powder

1/4 tsp sea salt

1/2 cup raw grounded coconut sugar

1 1/2 tsp aluminum free baking powder

Puree till smooth. If it’s too thick add water. Not too much! Easy does it...like 1 tbsp at a time! You want it to be the consistency of normal brownie batter.

Place batter into greased muffin tins. Filling halfway. You can smooth the top or you can easily press tops down when they are done cooking.

Cook for about 15-17 minutes. This depends on the oven. Remember they will cook a little after being taken out & these are egg free so it's okay if they are gooey in the middle. But it should be cooked on the outside. While they are cooking make your cream cheese topping!

RAW CREAM CHEESE TOPPING

Back in the same small food processor after you have rinsed it:

1 cup soaked raw cashews

2.5 tbsp water

1 tbsp fresh squeezed lemon juice

1/4 tsp sea salt

1-2 tsp NC beet powder (opt)

Blend until smooth.

Still have time to wait? Do some plies using the oven door handle as a barre! 20 reps.

Take black bottoms out of oven & cool for a few minutes.

Press down the middle of each bb with a clean finger. Add a l’il bit of dairy free chocolate bits to the inside. I used Enjoy Life’s semisweet mini chocolate chips.

They will heat a little but still provide some chunk when you bite into!

When the black bottoms are cooled remove gently with a little spatula or knife. You can now add your cream cheese topping to them! I just used a spoon to dollop.

Feel free to press down frosting like real black bottoms, but there ain’t no flat bottoms up in this piece, so I kept mine peaked. :)

Shoo! I know, a little more steps than normal but it is SO worth it! 

I hope you enjoy! 

Love & B.Well,

Lyndsay

 

 

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