Sugar Free Cherry Beetroot Bites

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This yummy dessert is made without the use of any sugar thanks to a winning combination of Medicine Flowers cold pressed flavor extracts, stevia and xylitol (from birch trees), which are all safe for people to use who have blood sugar issues or candida. The perfect healthy treat when you want to indulge your sweet tooth a bit, sans the actual sugar. Enjoy!

Ingredients

  • 2T raw cacao nibs
  • 3T almond butter
  • pinch cloves
  • 2t cinnamon
  • 2t cinnamon
  • 1C pecans powdered (see method below)
  • 1C walnuts powdered (see method below)
  • 1C hazelnuts chopped
  • 1C shredded coconut powdered (see method below)
  • 1C shredded coconut
  • 2T chia seeds
  • 2T coconut oil
  • 1/4C xylitol powdered (see method below)
  • 11/2C shredded beetroot
  • 1/4C irish moss paste (see packet for instructions on how to make paste)
  • 16 drops Medicine Flower cherry morello
  • 4-8 drops stevia
  • pinch salt
Ganache
  • 3T cacao powder
  • 3T coconut oil
  • pinch of salt
  • 12 drops of Cherry Morello Medicine Flowers
  • 3-6 drops Stevia

Instructions

Base
  1. Place shredded coconut in blender jug, make sure its dry and powder the coconut. Place in a mixing bowl.
  2. Do the same for the pecans, walnuts and xylitol. Place in the bowl.
  3. Grate the beetroot and place in the mixing bowl. Place all other ingredients in the mixing bowl and stir to combine. I like to get my hands win there and really work it all together nicely. Adjust to taste.
  4. Press into a cake pan and set in freezer for a few hours then make the sugar free chocolate ganache to splash over the top of it. Or if you have a dehydrator place in dehydrator for a few hours on 115°F. This makes it taste more like a cake and the wonderful spice flavours develop. Its really nice served with some cashew yoghurt this way :)
Ganache
  1. Over a double boiler melt 3T cacao powder, 3T coconut oil, pinch of salt, 12 drops of Cherry Morello Medicine Flowers, and 3-6 drops Stevia. Stir until smooth.
  2. Then with a teaspoon drizzle chocolate over the bites.
Amanda BrocketAbout Amanda Brocket

Amanda is a qualified Raw Food Teacher, Chef, Coach, published author and founder of The Raw Food Kitchen. She can also be found blogging about raw food on the The Huffington Post. Amanda loves connecting with and inspiring people to get on their raw journey, with live events, workshops and retreats in Sydney and Bali, as well as offering transformational online programs.

The Raw Food Kitchen came about when Amanda battled systemic candida for over 5+ years, which left her a sick, bloated, insomniac shell of her former self. Realizing conventional medicine was not helping her (in fact was making her even more unwell) she started out on a search for a true path to wellness. It was during this time she discovered the raw foods philosophy. Within two months of going raw she had healed herself of her health condition.

Now she is sharing the power of a raw food diet by teaching and inspiring others to help heal their bodies, learning what it means to feel truly nourished, gain more energy and vitality and change the way we think about the word "diet".

Check out the website for inspirational articles and free yummy raw food recipes. Also check out her latest delicious raw food recipe book The Raw Food Kitchen Book, lots of your old favorites done in a healthier, healing way!

Follow Amanda on social media:

Facebook: facebook.com/therawfoodkitchen

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