I was skimming through a cookbook at a friend’s place a couple years ago and stumbled upon a recipe for a beet hot chocolate. I don’t remember what cookbook it was so I can’t give it proper credit, but I thought the idea was simply GENIUS.
Beets and chocolate together is one of my favourite combos (remember those?). So of course, this would be amazing. Why hadn’t I thought about it before?
I’ve been keeping this idea at the back of my head and knew I had to reproduce the recipe and share it as soon as Valentine’s Day would be approaching.
This recipe is super healthy, made with real, whole foods ingredients. You won’t believe how good it is for you – I swear it tastes like a real treat. The taste of beets is very subtle, and works beautifully with the chocolate flavour. Don’t tell your kids you’re sneaking veggies into their hot chocolate. They won’t know and will love the gorgeous colour!
You’ll want to use raw cacao powder here for a maximum of health benefits – cacao is a total superfood, loaded with antioxidants, magnesium, iron, calcium, and mood-boosting properties. The beets lend this elixir its gorgeous pink colour, while being a true liver-loving, detoxifying food. Naturally sweetened with dates, there’s no added sugar in there, and just a pinch of cinnamon and vanilla for extra flavour.
I like to serve it with coconut whipped cream to make it extra special, and finish it off with dark chocolate shavings. Try this superfood pink hot chocolate for yourself and you’ll never want to drink regular hot chocolate again.
Notes: If you have a high-speed blender (like a Vitamix or Blentec), it will be powerful enough to process the beets completely. If not, simply strain the mixture through a fine-mesh sieve after blending.
Red Velvet Hot Chocolate (Vegan)
- 2 cups plant-based milk almond, cashew, coconut, etc. - I used homemade cashew milk
- 1/2 medium beet cooked and grated (about 1/4 cup packed)
- 3 tbsp raw cacao powder
- 3-6 soft dates depending on their size and desired sweetness, pitted and roughly chopped
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Small pinch fine grain sea salt
Coconut whipped cream (optional)
- 1 can full-fat coconut milk refrigerated at least 3 hours and up to 1 day (Thai Kitchen works best for this)
- 1 tsp vanilla extract
- A touch of maple syrup if desired optional
- Shaved dark chocolate
For the hot chocolate
Place the milk, grated beet, cacao powder, dates, vanilla, and cinnamon in a high-speed blender and blend until completely smooth. Taste for sweetness and add more dates if needed. If beets are not completely processed, strain through a fine-mesh sieve.
Transfer to a small saucepan and gently warm over low-medium heat, whisking frequently.
Once warm, remove from heat and pour into 2 cups. Top with a spoonful of coconut cream and chocolate shavings.
For the coconut whipped cream (optional)
Without shaking it, remove the can of coconut milk from the refrigerator. Open it, scrape the thick cream layer at the top and place it into a bowl. Keep the coconut water for another use (I use it in smoothies). Add vanilla and maple syrup to the coconut cream and whip with a hand mixer until fluffy, about 2 minutes. Taste for sweetness, adding more maple syrup if desired.