I had leftover beets, and the obvious choice was to sneak them into some chocolate muffins. This recipe is based on this chocolate-banana muffin recipe, so if you're wary of getting beets in your chocolate I highly recommend trying that one instead! (Or in addition to.)
I'm not sure whether to classify this as a dessert or not. It has a great flavor but really isn't very sweet. Next time I make it I'll add more sugar and maybe even play with some spices, but I think this is a nice recipe as is, and might be especially appealing to people who don't like super-sweet desserts or snacks.
In a bowl, mix together
1 1/4 cup whole-wheat pastry flour
1/4 cup spelt flour
1/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
and stir until well combined.
NB: I'm sure you could use all whole-wheat pastry flour instead of a combination of that and spelt flour. The reason I threw in some spelt flour is because I happened to have 1/4 cup of it to use up!
In a blender or food processor, mix until completely pureed:
1/2 cup brown sugar (packed)
1 cup okara
1/4 cup canola oil
1/4 cup soymilk
1 tsp. vanilla
8 oz. cooked, peeled beets
1 cup semi-sweet chocolate chips, melted
Add chocolate-beet mixture to dry ingredients and stir until just mixed. Distribute batter evenly between the wells of a lightly oiled 12-muffin pan. The wells will be pretty full!
Bake at 350 degrees Fahrenheit for 23 minutes. Allow to cool for at least a few minutes before removing from pan.