Mini Beetroot Chocolate Nice cream cake

Let me tell you, beetroot and chocolate is a killer combo, especially with some extra nice nice cream. I have actually been dying to make this recipe for a couple of months now. I just haven’t had the time or a suitable occasion.  Finally, after months of waiting, I decided to make it anyway and boy the result was pretty darn good. Perfect to keep as a snack in the freezer. Yum!

Enjoy!

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And this is what the brownie/cake looks like without nice cream, still pretty darn delicious!

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Mini Beetroot Chocolate Nice cream cake

Serving 16 small muffin sized cakes

Ingredients

Mini cakes

  • 200g cooked beetroot
  • 12 pitted dates
  • 1,5dl / 1/2 + 2 tbsp cup milk of choice
  • A splash of vanilla essence/extract
  • 1 dl / 6 tbsp cocoa powder
  • 3 dl / 1,25 cups flour of choice (I used 1/3 of each; coconut, durra and buckwheat flour)
  • A pinch of salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Optionally a handful of chopped chocolate or chocolate chips

Nice cream

  • 200g frozen banana
  • A splash of milk of choice
  • A splash of vanilla essence/extract
  • A pinch of salt
  • Optionally cocoa powder and/or a handful chocolate chips
Directions
  1. Preheat the oven to 175ºC/ 350ºF. Prepare a brownie/cake pan or 12 muffin liners.
  2. In a food processor or blender mix the beetroot, dates, milk and vanilla smooth.
  3. In a large bowl mix the rest of the ingredients.
  4. Pour the wet mixture into the bowl and incorporate.
  5. Transfer the batter to the prepared pan/divide between the muffin liners. Bake for 20-25 minutes or until a tooth pick can run clean.
  6. While you let the cake(s) fully cool, make the nice cream. Mix all the listed (except for the chocolate) ingredients until a soft serve texture is achieved. Trust me, just be patient.
  7. Once cooled top with the nice cream. Serve immediately or store in the freezer and let thaw slightly before serving.

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