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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.)

Get the recipe:

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Chocolate Beetroot Pudding Pots

  • Author: Misfits Market


  • 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


  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.

Comments (4)

Yes, Sherri! You could totally roast your beets until they’re tender, and then proceed with the rest of the recipe. We hope you give it a try, so we can hear your thoughts on the final result 😋

Just made these with a small alteration (regular sugar subbed for the coconut sugar; couldn’t find that ingredient), and they turned out pretty good! These would be a great way to introduce a little more nutrition into an otherwise decadent dessert. Perfect for “hiding” veggies as well.

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