Beet pudding ~ served chilled, baked or frozen

Beet pudding over a layer of the nutty chocolaty crust that can be served frozen, freshly made or baked!

Baked or Unbaked Beet Pudding Pie

Baked beet pudding, best served hot with a dollop of ice cream on top.

Summer time is perfect beet season. They are thin-skinned, ruby red and oh so joyous to look at and cook. Beets are great for your circulatory system with essential nitric oxide building components, which, by their rich red coloring you would automatically think this true. This simple beet pudding tasks good works well served freshly made, baked or frozen. The beets are steam cooked ahead of time and the rest of the ingredients are easily digested cooked or raw. I would note that this recipe below is a general guide, especially for the crust which I hope you use your imagination to enhance or shift as needed.

If you try this recipe and like it, please leave your comments below!

If you want to hear my 1 to 9 Podcast on beets and their happiness, click here!

Notes: This recipe is adapted from an Indian dessert called Halwa. It makes about 4 ramekins of desserts. For use as a full size pudding pie, double everything.

The pudding;

• 1 large or 2 medium cooked organic beets (peeled if they have tough skins) I prefer to put a little water in a covered dish and bake them at 325ºF for 30-40 minutes or until fork soft. The skins are super easy to peel off when you run them under cold water this way. Leave the skins on while you cook them preserves their moisture and some of their beneficial nutrients that are located just under the skin.

• 1/4 C roasted cashews

• 2-3 dates*

• 3-4 oz of coconut cream

• 1 tsp cardamom

• 1 T arrow root

• 1/8 tsp pink salt

The beets featured in this recipe are the star of a podcast episode I recorded with my friend Diana. It’s a rather punny podcast how happy beets truly are and that they consider their roots their hair. Tune in anywhere you find The 1 to 9 Podcast or visit this link!

Add all ingredients to the food processor or blender, mix until creamy, set aside if you are going to use a crust. If no crust is desired, you are all set, serve up this joyfully red pudding!

The optional base crust;

• 1/2 C roasted cashews

• 1/2 C cocoa pods

• 1/4 C cocoa

• 5-6 dates

• 2 oz of coconut cream

• 1 tsp cinnamon

• 1 T arrow root

• 1/8 tsp pink salt

• 1/2 tsp vanilla

Pulse blend together to get a textured nutty base, adjusting if you need a bit more moisture or additional nuts.

Add the layer of crust on the bottom of a rameken or pie pan and a layer of the puree on top.

Serving suggestions;

1. For a cold summary dessert, seal and freeze. The beets stay creamy but you will want to let it stand for 5-10 minutes to let before serving.

2. For a warm fall or winter dessert, bake at 350º for 20-25 minutes. Top with a dollop of vanilla cashew ice cream.

3. For a cool dessert, cover and place in the refrigerator, serve when chilled.

*This is a healthy desert. You can choose your sugar and make it more or less so from here. Adding more sugar makes it better for those who have a sweet tooth.

If you try this dessert, please leave your experience and photos in the comments below!

Enjoy, Karin