I am always trying out new and interesting dessert recipes to satisfy Mr. B’s sweet tooth and when I found this recipe in Verge, one of my favorite veggie cook books, it seemed the perfect balance between healthy yet indulgent
This is a rich and impressively heady desert and easy to make given the few ingredients and little process. The recipe serves, 2-4 people, but I would suggest it for 4-6 at least, due to the decadence
The beetroot can not be seen as the deep purple is swallowed by the chocolate (see picture below for the proof it is in the pudding…), so if you want your guests to know that there is beetroot, then you may want to sprinkle some crushed beet chips on top
Ingredients
- 2 cups bittersweet chocolate chips, use dairy free chips for the vegan option
- 1 cup coconut milk
- 1 tsp. cornstarch
- ½ tsp. salt
- ½ cup red beetroot juice
Method
- Place the chocolate chips in a medium bowl
- Heat the coconut milk in a saucepan over a medium heat. Stir in the cornstarch and salt, whisking to ensure that it is fully dissolved. The cornstarch will start to thicken the coconut milk after a few minutes, as soon as this happens, stir in the beet juice and then strain through a sieve over the chocolate chips
- Whisk the chocolate mixture thoroughly until all of the chips are melted. Portion the mixture into serving dishes and chill for at least 1 hour to set
