beetroot chocolate pots

recipe  7th October 2016 by

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!

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chocolate pot
choc pots
beetroot chocolate pots close up


  • 100 g dark chocolate
  • 100 ml cream
  • 100 ml unsweetened almond milk
  • 1 tsp vanilla extract
  • 40 g honey
  • 2 egg yolks
  • 40 g raw graze pistachio kernels
  • 20 g graze beetroot crisps


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.

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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!

view all posts by Grace

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