I whipped up some pink frosting for another batch of black bean brownies. I have a special place in my heart for anything peanut butter and chocolate. How about peanut PINK frosting?? Of course, I want to make it pink without some weird pink chemical addition.
Pink Peanut Frosting (makes about 1 cup)
1/2 cup peanuts, blanched (important for the color to be right), roasted, unsalted
1/2 cup non-dairy milk (or fat free dairy milk)
1 tsp vanilla
1 tbl arrowroot
1/4 cup packed pitted dates
1 small peeled beet, chopped
Blend all ingredients in blender until smooth and you feel no grit when you rub it between your fingers. Gradually add chopped beet 1 tablespoon at a time until you get a bright pink colored frosting. Chill until firm. Before spreading, whip it up again til you get a thick spreadable frosting.
Nutrition Facts per 1/4 cup (when made with unsweetened soymilk):
Calories: 156 kcal
Fat: 9 g
Saturated fat: 1 g
Cholesterol: 0 g
Sodium: 19 mg
Carbohydrate: 15 g
Fiber: 3 g
Protein: 5 g
Good source (at least 10% Daily Value) for Niacin, Folic Acid, Magnesium, Manganese.
But most importantly the beets are where it is at! They are a good for betaine, betalains, betacyanin, betanin, folate, iron, and fiber. The kind of fiber that the body uses to detoxify from:
- toxins,
- hormones,
- carcinogens, and
- excess cholesterol!
