in Dessert Recipes

Vegan chocolate cream

updated

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Ingredients for 2 servings:

  • 100 g beetroot, cooked
  • 100 g banana(s)
  • 25 g maple syrup
  • 1 tbsp cocoa powder
  • 1 tsp psyllium husks, Indian
  • ½ tsp cinnamon powder
  • Coconut flakes, roasted
  • Mint leaves

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

from unusual ingredients

Cut the beetroot and peeled banana into pieces and place them in a tall container with the remaining ingredients. Blend until smooth and chill for about two hours to allow the psyllium husks to swell. Then divide the mixture between two dessert bowls and garnish as desired; in this case, it’s topped with toasted coconut flakes and a mint leaf.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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