This is an updated (and simplified) recipe for a special gluten and dairy free dessert I created a while back. It is a cinch to make especially if you save yourself time by using vacuum-packed beetroot. The recipe received high praise from my resident recipe tester, he told me, “this is the most delicious dessert I have ever tasted – divine!” Can’t get better than that I guess!
40g hazelnuts, roasted and ground
40g 90% dark chocolate
1tsp. coconut oil
2 tsps. ground chia seeds
130g cashew nuts, soaked overnight
2 tbsps. creamed coconut
2 tsps. set honey
½ tsp. ground vanilla bean
240g cooked beetroot, chopped
6 Medjool dates, soaked & chopped
2 tbsps. coconut oil
1 tbsp. cocoa
1 tbsp. ground chia seeds
1/2 tsp. ground vanilla
Start by preparing the base. Break the chocolate into a medium-size bowl and sit this over a small pan of boiling water. When the chocolate has melted add the coconut oil and when this melts stir in the chia seeds and hazelnuts. Press the mixture into the bottom of 4 ring moulds of approx. 6cms in diameter or one 22cm loose-bottom flan dish and leave to set in the fridge.
Next prepare the beetroot layer. Add the beetroot and dates to a high-speed blender and blend until really smooth. Add the cocoa, coconut oil, chia seeds and vanilla and blend for another 30 seconds (at least).
Spoon the beetroot mixture over the set bases and again, return to the fridge to set.
Finally prepare the vanilla cream. Drain the cashew nuts and add to a high-speed blender along with the coconut, honey and vanilla. Keep the blender running for at least a couple of minutes to achieve a smooth, glossy mixture.
It’s important to ensure the beetroot layer is firm to the touch before spreading the cream over the top to avoid the layers “bleeding” into each other. Leave the whole lot to set. If you are short of time you can put it in your freezer, just don’t forget about it!
Decorate to suit your mood/occasion. Simple ideas include fresh fruit, shards of chocolate, dusting of cocoa or even freeze dried raspberries.