Wednesday, 1 February 2017



It's that time of year again! Hearts & flowers............................

Chocolate and beetroot.......................

Wait, What? No I haven't lost my mind. Don't go! Beetroot works really well with chocolate, gives the choc pots a really nice colour and means that dessert is packed with anti oxidents as well as being delicious.
These couldn't be easier to make, and you can make them a day in advance, leaving you more time to spend with your loved one (if you're planning a romantic dinner for two) or just eat whenever you feel like it, if it's just for you.
I know some people find valentines day pretty depressing if they're on their own, or in a relationship that isn't working that well. But this time of year when reminders of love are everywhere doesn't have to be about being in a relationship. Celebrate all the things you love most in your life. Your passions, your talents, your friends, family, pets, hopes, dreams. Anything! All the things in your life that make you happy. The more you focus on the good things, you more you will attract other good things into your life. This is honestly so true!

                                                                 two of my great loves!

So if you're on your own - great, there's more for you!

100g of cooked, peeled beetroot
100g dark chocolate
100g soy cream ( you could also use oat cream, regular dairy cream or coconut cream)
a few cherries, strawberries or raspberries to serve
50g white chocolate ( I used dairy free chocolate)

1 for the beetroot you can either use precooked beetroot (NOT the kind that is packed in vinegar!!) or bake it yourself. I make it myself as I much prefer the taste,  I take a sharp knife and poke it into the uncooked beets a few times (as you might do with a baked potato). Place into the oven at 180c for a couple of hours, or until the skin is starting to wrinkle and the beet feels soft & cooked when you poke a knife in.
2 break the chocolate up into small squares. Place in a heat proof bowl with the cream.  (note it's 100g of cream, not 100ml).
3 Bring a saucepan of water to the boil, then reduce to a simmer. place the bowl on top of the saucepan and let the chocolate melt. stir it as it's melting to mix it together with the cream.
4. When the chocolate is melted, transfer the chocolate/cream mix to a blender with the beetroot.
5  Blitz
6, Depending on how powerful your blender is, you may want to sieve the mixture to make sure there are no little lumps of beetroot.

7 Divide the mixture into two teacups, wine glasses, ramekins..... whatever you want to serve them in.
8 Leave in the fridge to set - preferably overnight.
9 to serve, decorate each chocolate pot with a couple of cherries, strawberries or raspberries.
9  take 50g white chocolate ( I used vegan white chocolate, you can use any you like). and melt in the same way as you melted the dark chocolate (without the cream).  When it's melted, using a spoon, drizzle the white chocolate over the top of the choc pots.

10. return to the fridge for half an hour or so to set. Or leave in the fridge until you're ready to eat them. Yummm!

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