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Beetroot Dessert cups

Beetroot Boost Cups

A rich and creamy beetroot mousse with a tart raspberry chia jam, sandwiched between creamy layers of rich chocolate! Did somebody say, delicious? We think so!

The best part yet…They are incredibly nutrient-dense thanks to the Gevity RX Bone Broth Body Glue BOOST. Containing a high-performance stack of Nitric Oxide, boosting organic beetroot & MCT oil, these little cups are sure to supercharge your day!

Recipe by @rawbeccabites_

Gluten & Dairy Free
Serves: 6
Prep Time: 50 mins | Set time: 4+ hours

 

 

Gevity RX dessert CupsIngredients

Base/Top

  • 2 Blocks Loving Earth creamy mylk
    chocolate
  • 2 tbsp OWN coconut oil

Mousse

  • 1 cup Global Organics coconut cream
  • 1/3 cup Niulife coconut butter
  • 1 tbsp Gevity Rx Bone Broth Body Glue Boost
  • 1/2 squeezed lemon
  • 2 tbsp Absolute Organic maple syrup
  • 1 tbsp Morlife Organic beetroot powder
  • 1/2 tsp vanilla powder

Raspberry Chia Jam

  • 1 cup raspberries
  • 3 tbsp Own chia seeds
  • 2 tbsp Absolute Organic maple syrup
  • 1 tbsp Firetonic raspberry and ginger switchel concentrate

 

Beetroot Dessert cupsMethod
  1. Combine all raspberry chia jam ingredients in a pot, bring to boil, stir,
    cool and place in the fridge.
  2. Next, melt 80g of chocolate and 1 tbsp of coconut oil in a small pot.
    Then add 2 tsps of chocolate to each silicone muffin mould & place in the freezer. Next, combine the mousse ingredients into a blender. Mix until a smooth texture is formed.
  3. Remove silicone moulds from the freezer & place two tbsps of mousse in each. Return to the freezer for 30 mins. After 30 mins, remove moulds from the freezer, and add a tsp of raspberry chia jam to each. Return to the freezer for 15 minutes.
  4. Melt the rest of the chocolate and 1 tbsp of coconut oil in a small pot. Use this to drizzle chocolate over each cup.
  5. Return to freezer for 3-4 hours to set. Once set, remove from moulds
    and enjoy!

 

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