BEETROOT CHOCOLATE RASPBERRY PUDDINGS

Recipe by SpamellaB These oozy, chocolatey, insaley delicious Beetroot Chocolate Raspberry Puddings are the perfect dessert for your next dinner party! With only 10 minutes prep time you can whip these up and are sure to impress! Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats.

Serves: 4

Prep: 10 minutes

Cook: 20 minutes

Ingredients

300 g Cooked Beetroot

100 g No Added Sugar Dark Chocolate

3 tablespoon Coconut Oil

2 Eggs

1 teaspoon Vanilla Extract

100 g Almond Flour or Ground Almonds

70 g Natvia

30 g Cacao or Cocoa Powder

1 teaspoon Baking Powder

100 g Frozen Raspberries

4 teaspoon Nuttvia or Chocolate Spread of choice

Method

Preheat the oven to 180C and grease 4 x individual pudding pots.
Melt the chocolate and coconut oil then set aside to cool a little.
Place the cooked beetroot, melted chocolate, eggs and vanilla into a blender and whizz up until smooth.
Add in the flour, Natvia sweetener, cocoa powder and baking powder and blend until quite thick. Stir in the frozen raspberries.
Spoon half the mixture between the pots. Add one teaspoon of chocolate spread into the middle of each then spoon over the remaining batter.
Bake for 20-25 minutes until risen and firm to the touch.