- 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
- 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.)
- 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.
- 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.
- 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.
- Spoon chocolate mixture into 6, 8-ounce ramekins and place into the refrigerator to set for at least 4 hours (or overnight).
- Top each chocolate pot with flaky sea salt before serving. Chocolate pots will be good for up to 1 week in the fridge.