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Do you want to get your kids to eat beets? Or maybe you need to trick yourself into eating beets? Check out these healthy red velvet popsicles!
Red velvet cake is one of those things that you either love it or could do without it. In reality, it’s basically just chocolate cake but with tons of red food dye these days.
Of course, I’m not a fan of the food dye which is why I loved hearing about a unique alternative that bakers came up with decades ago.
Did you know that during World War II, bakers would use beetroot juice to color their cakes and it was used to help keep the cake moist and soft?
That is the idea for these red velvet popsicles… the color comes from beets!
If you are like me, you love to find ways to sneak veggies into your kids’ foods or even your own foods. Truth be told, my kids are actually not picky eaters but that never stops me from sneaking the veggies in where I can!
This recipes uses a whole 1/2 cup of beets per batch (about 6-7 popsicles) and it’s such an easy recipe!
Plus you don’t need to turn on the oven to bake this “cake” which is great if you are suffering through a heat wave like I am!
Now these popsicles do not come with the classic cream cheese frosting but you could whip up a bit of cream cheese to drizzle on them to go that extra red velvet mile.
Need more veggie packed popsicle recipes? Try my carrot cake popsicles or my chocolate zucchini bread popsicles!
Healthy Red Velvet Popsicles
1 cup milk of choice
1 banana (frozen gives a better consistency)
1/2 cup roasted and cooled beets (I used cubed)
3 tbs. cocoa powder
2 tbs. honey
Add all ingredients to blender and whirl away. This works best with a high powered blender but a regular blender should do the job as well.
Once your mixture is a nice consistency, pour into popsicle molds and place into the freezer for a few hours. (makes about 7 popsicles)
I love these stainless steel molds but they can be a bit pricey, in which case this set is a more affordable option that is BPA free.