Ingredients
Scale
- 1 cup cooked beets
- 1/3 cup light coconut milk
- 2 tbsp baking cocoa (I love Rodelle)
- 1 tbsp agave nectar
- Dusting of powdered sugar and ground cardamom for garnish
Instructions
- Lightly grease two 5oz ramekins with non-stick cooking spray. Place ramekins on a rimmed baking sheet.
- In a food processor, pulse the cooked beets, coconut milk, cocoa, and agave until a creamy purée forms. Divide the pudding “batter” between the two ramekins.
- Chill in the fridge for 30 minutes. Pre-heat the oven to 350 F as the pudding chills and firms up.
- Place ramekins on the baking sheet in the center of the oven. Bake for 30 minutes, until tops are firm.
- Remove from oven and let cool for 10-15 minutes.
- Garnish the top of each pudding with a light dusting of powdered sugar and ground cardamom. Serve warm.
- Category: Gluten-Free Dessert