It's #TryThisAtHomeTuesday and we're feeling a little Martha Stewart after spending time with the family this weekend, so we made some Vegan & Gluten-Free Chocolate Ice Cream Cupcakes!

Here's what you need (cupcake recipe thanks to Minimalist Baker):

• 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
• 1/2 cup almond milk + 3/4 tsp apple cider vinegar
• 1 1/2 tsp baking soda
• 1/4 cup + 1 Tbsp maple syrup
• 1/3 cup cane or granulated sugar
• 1/4 cup melted coconut oil 
• 1 cup beet puree
• 1/4 tsp sea salt 1/2 cup unsweetened cocoa powder (if clumpy, sift)
• 1/2 cup almond meal (finely ground)
• 1/4 cup gluten-free oat flour
• 3/4 cup gluten-free flour blend
• scoops of your favourite Four All flavours (we used Vanilla Bean, Lavender Honey & Maple Walnut, our current Vegan flavours are Chocolate Truffle & Hibiscus Rosehip Sorbet)

What to do with it all:

1. Roast beets: preheat oven to 400 degrees F (204 C), drizzle 2 large beets with oil of choice, and wrap in foil. Bake for 50 minutes - 1 hour or until a knife slides through easily. Peel away skins by rubbing foil around and it should shed off easily. Add beets to a food processor or blender and add 1/4 cup water. Blend until creamy, smooth and pourable, scraping down sides as needed.
2. Preheat oven to 375 degrees F (190 C) and line 11 muffins with paper liners, or lightly grease.
3. Also measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.
4. Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
5. Add baking soda to the almond milk vinegar mixture and stir. It should fizz.
6. Add the sugar, maple syrup, and almond milk mixture to the flax egg and beat to combine. Then add beet puree, melted coconut oil, and salt and mix.
7. Add cocoa powder, almond meal, oat flour, and gluten-free flour blend and beat to combine. If the batter appears too thick, add a touch more almond milk, but it should be perfect. If too thin, add a little more gluten-free flour blend + cocoa powder. It should resemble a thin batter that’s pourable.
8. Divide batter evenly between muffin tins filling 3/4 full.
9. Bake for 29-34 minutes or until puffy and a toothpick inserted into the center comes out clean.
10. Let rest in the tin for 10-15 minutes. Then remove and let cool COMPLETELY on a cooling rack. Don’t try to sample early because they need to fully cool or they tend to stick to the wrappers.
11. Once cooled, add scoops of ice cream to the top, just like you would with icing! If you want to get even more creative, core the cupcakes with a knife and add softened ice cream (put in fridge for 15 mins) to the middle, then put in the freezer for 15 minutes.