Chocolate Beetroot Pudding Pots

Earthy beets pair perfectly with semisweet chocolate to create a smooth, decadent dessert. The flavor is subtle, but a delicious surprise, especially if you like chocolate but you’re not, like, a “Chocolate Person.” (Even better: They last up to a week in the fridge, making them the perfect plan-ahead dessert for any occasion.)

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Chocolate Beetroot Pudding Pots

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• Author: Misfits Market

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Ingredients

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• 2 medium beets, peeled and cut into ½-inch pieces
• 2 tablespoons cornstarch
• 1/3 cup dutch process cocoa powder
• 1/4 teaspoon sea salt
• 3 tablespoons coconut sugar
• 1 3/4 cups full fat coconut milk
• 1/2 cup semisweet chocolate 
• 1 teaspoon vanilla extract
• Flaky sea salt, for serving

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Instructions

1. Bring a small pot of water to a boil. Cook beets for about 25-30 minutes until fork tender. Then, use a food processor, blender, or immersion blender to purée beets until completely smooth. (You should have approximately ½ cup of beet purée.)
2. Sift cornstarch, cocoa powder, and salt into a medium saucepan, then add in coconut sugar. Mix dry ingredients together with a silicone spatula. Slowly stream in milk and continue stirring until smooth and combined.
3. Heat mixture over medium-low heat, stirring constantly, scraping down sides and bottom of the pan, until mixture begins to gently bubble and thicken enough to coat the back of the spatula, 8-10 minutes. 
4. Add beet purée and chocolate chips. Stir vigorously for about 1 minute until the chocolate is completely melted and the mixture is very thick and smooth. Remove mixture from heat and stir in vanilla extract. 
5. Spoon chocolate mixture into 6, 8-ounce ramekins and place into the refrigerator to set for at least 4 hours (or overnight).
6. Top each chocolate pot with flaky sea salt before serving. Chocolate pots will be good for up to 1 week in the fridge.

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