recipe 7th October 2016 by Grace
If you’re looking for a gourmet dessert to wow your guests, these pistachio & beetroot chocolate pots should do the job nicely. Made with crunchy beetroot slices, dehydrated not fried - no added salt, sugar or oil, high in manganese and potassium!skip to the recipe
Heat the almond milk and cream with the vanilla extract and honey in a pan until hot but not boiling.
Pour over the chocolate and whisk until the chocolate is completely melted.
Add the 2 egg yolks and whisk.
Finely blitz the raw pistachio kernels and the beetroot crisps, keep 2 tbsp for decoration and add the rest to the chocolate mix.
Whisk well to combine and pour into ramekins.
Chill for 3 hours or until softly set.
Once set, sprinkle with the reserved pistachio and beetroot.
By Grace, graze taste expert.
Grace works with our ingredient hunters to combine all the latest discoveries in the tastiest ways. She particularly loves creating our crunchy crisp alternatives. She's a professionally trained chef so you know her recipes are going to be good!
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