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Beets and Coconut Squares, Naturally Sweetened With Dates:

Writer: Priyanka, RD
Priyanka, RD
13 hours ago
2 min read

I love modifying standard recipes to make them healthier and guilt-free, though I'm not sure if that's good or bad! What I do know is that if you enjoy coconut-based sweets and are looking for a quick recipe, this one is definitely worth trying!


Besides their taste and nutritional value, I adore beets for their vibrant colors! The intense dark pink hue comes from betacyanin, a plant pigment that possesses anti-inflammatory and anti-cancer properties!


Rich in essential nutrients, beetroots provide an excellent source of fiber, folate, manganese, potassium, iron, and vitamin C. In contrast, coconut is abundant in vital minerals and is particularly high in Medium Chain Triglycerides, making it easy to absorb and beneficial when consumed in moderation.


Gluten-free

Nut-free: skip pistachio, could use pumpkin seeds

Egg-free

Vegan: substitute ghee with coconut oil OR avocado oil

Soy-free

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

Serves: 6-7

RECIPE:

Ingredients:

  • 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



  1. Instructions:

    1. Soak Medjool dates for 15 minutes after removing the pits. Drain excess water, leaving only 1/4 cup for grinding.

    2. Warm up the ghee, add coconut, and toast lightly for approximately 4 minutes or until slightly brown.

    3. Combine shredded beets and stir well, cooking on low-medium heat with continuous stirring for about 4 minutes. It can burn easily, so constant stirring is highly recommended.

    4. Blend the dates or use a potato masher to achieve a thick paste consistency. Add this to the mixture and cook for another minute, then add crushed cardamom seeds or vanilla essence.

    5. At this point, it's recommended to taste-test to ensure the sweetness is to your liking, as everyone's preference varies. Add a sprinkle of sugar/sweetener if needed.

    6. Set the mixture in a pan with a liner and spray, then refrigerate for at least an hour.

    7. Slice it after removing from the pan, and it's ready to serve.









Pro tip:

  • Ensure you cook thoroughly with constant stirring after adding the beets, as undercooked beets can taste bitter. Cooking for 4-5 minutes on low-medium heat should be adequate.

  • It's advisable to taste for sweetness before placing it in the fridge, as individual preferences for sugar vary. Add a sprinkle if needed.

  • It can be frozen for about 4 weeks.





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