Updated: Feb 22, 2022
I am always up to bending the rules of a regular recipe to make it guilt-free and healthy, not sure it's a good thing or a bad! What I know here is that if you have ever liked coconut-based sweet-treats and need a quick recipe, this one is absolutely a must-try!!
Apart from the taste and nutrition density, what I love about beets is the rich colors! The striking dark pink color is from betacyanin, a plant pigment that has anti-inflammatory and thus anti-cancer properties!
Packed with essential nutrients, beetroots are a great source of fiber, folate, manganese, potassium, iron, and vitamin C. Coconut on the other hand is full of essential minerals and mainly rich in Medium Chain Triglycerides, which makes it easy to absorb and are wonderful in moderation.
Nut-free: skip pistachio, could use pumpkin seeds
Vegan: substitute ghee with coconut oil OR avocado oil
Keto-friendly: replace dates with 2/3 cup monk-fruit sweetener or erythritol
Prep time: 30 minutes
Cook time: 12-15 min
Refrigerator/setting time: at least 1 hour
pistachio, 2 Tsp
shredded unsweetened coconut, 1.5 cups
cardamom seeds, 5-6 in number OR vanilla essence, 2 tsp
Medjool dates, 10 pitted, soaked in 1 cup water
2 medium beets, shredded (around 1 cup)
ghee, 2 Tbsp
soak Medjool dates after removing the pits, for 15 minutes. Discard excess water leaving only 1/4 cup to grind it.
warm-up the ghee, add coconut, and toast it lightly for around 4 minutes or till slightly brown.
combine shredded beets and stir in well, cook on low-medium heat, with continuous stirring for 4 min or so. It's easy to burn so constant stirring is highly recommended.
blenderize the dates or use a potato smasher to smash well till it's a thick paste consistency. Add this and cook for another min or so, add crushed cardamom seeds or vanilla essence.
it's recommended you taste test at this point to make sure if the sugar is right for you as everyone's sugar threshold is different. Feel free to add a sprinkle if required.
set it in a pan with liner and spray, refrigerate for at least an hour.
slice it after taking it out of the pan, and it's ready to serve.
Make sure you cook well with constant stirring after adding the beets. If uncooked, beets could render a bitter taste. Here 4-5 min at low-medium heat should suffice.
It's recommended you taste-test for sugar before setting it in the fridge as everyone's sugar threshold is different. Feel free to add a sprinkle if required.
It freezes well for 4 weeks or so.
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Did you try this recipe? I would so much love to hear your variation of this?