Spoonable Chocolate Beet Cake Icing
Don't be fooled by it's seductively decedent appearance–this chocolate cream is packed with plant protein, magnesium, potassium, iron and fiber that's hidden in the black beans and beets blended with cocoa.
I have to admit that this is one of my more cooky concoctions, but it's delectable and wicked good for you. I wasn't really sure what to call it after eating the whole thing, it's kind of like the consistency of Nutella spread, or a really rich and dense chocolate pudding–so I thought icing was the closest description of what to expect.
I enjoyed this icing in a crystal glass, spoon optional. The color from the beets is magnetizing, and would be beautiful served with fresh berries, or used as icing on top of Chocolate Cake Pie or Blueberry Muffins. You can also make this exactly the same without black beans by skipping over them. I also feel like this can be a cool component to a future plant-based red velvet cake, I'll experiment and get back to you on one. Meanwhile, hope you enjoy this spoonable sweet treat for an anytime health pick me up!
Spoonable Chocolate Beet Icing
by Sarah Farsh July 15, 2020
- Black beans (unsalted, I used frozen because that's all I had, you can use fresh baked, from a can or skip over beans. Just be sure they're unsalted.)
- 1 large beet (baked, or x2 beets if you're skipping beans. I didn't peel my beets!)
- 1/4 cup cacao nibs, cacao powder or a whole dark chocolate bar (unsweetened)
- 1/2 block silken or firm tofu (or young fresh coconut meat, or skim the top cream from a can of coconut milk)
- Maple syrup to taste (or about 1/4 cup date syrup, a heaping handful of pitted medjool dates or few drops of stevia)
Blend all ingredients together until creamy in VitaMix or high powered blender. Scoop out and enjoy chilled, or straight out of blender! I personally like it better after it's been chilled for at least an hour.