1 cup cooked and drained beets
1/2 cup cooked spinach or beet greens
1/2 teaspoon of vanilla
1 cup white sugar or 3/4 cup honey
1 cup vegetable oil (you can use half oil and half apple sauce)
1 3/4 cups whole wheat flour
1 1/2 teaspoon baking soda
pinch of salt
8 Tablespoons unsweetened cocoa powder
Preheat oven to 350 degrees Fahrenheit. Put everything except flour into a blender and puree until smooth. Add the flour and mix until you have a smooth batter. Put into a muffin tin lined with cupcake papers. Bake for 25-30 minutes or until they test done. Cool completely and frost using the chocolate mousse as icing.
1 box silken tofu (firm or extra firm)
1 cup chocolate pieces, melted
1 teaspoon vanilla
Throw everything in the blender and puree until smooth. Spoon into serving dishes and top with fruit, or use as icing for cakes or cupcakes. If you want to get really fancy put the mousse into a zip top bag and chill. Once the mousse has chilled, cut one of the bottom corners off the bag and pipe into a wine glass or onto your cupcakes.