Beet Red Velvet Cupcakes with Whipped Chocolate Ganache

INGREDIENTS

1 1/4 cups

High Quality Vegan Dark Chocolate (72% -74%, rough chopped into 1/2" pieces or smaller (the smaller the better - see note on vegan chocolate)*, 192g)

1 cup

Full Fat Coconut Milk (whisked to incorporate the fat and liquid, 245g, the canned variety)

1/8 tsp

Sea Salt

1 1/2 tsp

Pure Vanilla Extract

1 1/4 cups

Unbleached All Purpose Flour (200g)

2 tbsp

Unsweetened Cocoa Powder (Dutch Processed)

1 1/4 tsp

Baking Powder

1/2 tsp

Sea Salt

1/4 cup

Coconut Oil (unrefined and cold pressed, melted, warm, almost hot, to the touch, 50g)

3/4 cup

Organic Cane Sugar (176g)

1/2 cup

Roasted Beets (minced or grated** - see note, 128g)

1/2 cup

Nut Milk (I use Cashew Milk, 120g)

1 tsp

Pure Vanilla Extract