Dark Chocolate Beet Pots de Creme

Name: Dark Chocolate Beet Pots de Creme
Prep time: 10 min
Cook time: 10 min
Total time: 2 h 20 min
Yield: 4 servings
Ingredients: 1 14- ounce full-fat canned coconut milk*; 2 tablespoons tapioca starch; 1 cup cooked beets; 1/4 teaspoon ground cinnamon; 1 10- ounce bag of dark chocolate chips; Pinch of salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 20 mins
Servings
4 servings
Calories
561 kcal
Course
Dessert
Cuisine
French, American

Dark Chocolate Beet Pots de Creme

Tyler Espinosa

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A superfood dark chocolate pots de creme recipe that is easy to make and so rich and delicious!

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Ingredients

Servings

1 14- ounce full-fat canned coconut milk*
2 tablespoons tapioca starch
1 cup cooked beets chopped
1/4 teaspoon ground cinnamon
1 10- ounce bag of dark chocolate chips about 2 cups worth
Pinch of salt

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Instructions

Add the dark chocolate chips to a medium-sized mixing bowl.
In a small bowl, stir together 1/4 cup of the coconut milk and the tapioca starch until smooth and all the lumps are out.
Place the remaining coconut milk in a blender with the beets and cinnamon and blend until completely smooth.
Transfer the coconut milk/beet mixture to a saucepan and heat over medium, just until the mixture begins to steam and become slightly frothy (don’t let it come to a boil). Add in the tapioca starch mixture and salt and whisk constantly until mixture is thick, about 5 minutes. Remove from heat and pour into the bowl with the chocolate chips. Stir until well combined and all of the chocolate chips have melted.
Divide chocolate beet mixture among four or five 5-ounce ramekins, and allow them to cool slightly before placing them in the refrigerator. Chill for at least 2 hours before serving.