You know what, I’m addicted to making desserts with beetroot at the moment. The combination of smooth beetroot and the crunchiness from biscuit is heavenly. Poppy seeds are playing a big part in this crunchiness!
I made the biscuit in a frying pan. You could use the oven but using a frying pan also works for this amount. You just need to keep stirring the mixture so it doesn’t burn, until all the moisture goes.
Please make sure to defrost the cuties until they are not too hard to bite into. This way you can enjoy the best taste and the texture.
I used 2 x chocolate moulds and 6 x mini cupcake moulds. But you can use any moulds, cake tins or dish.
for the beetroot base:
200g beetroot, chopped roughly
100g raw peanuts
30g coconut oil
30g coconut butter
30g agave syrup or other liquid sweetener
for the biscuit:
30g rice flour
1 tbsp poppy seeds
2 tbsp sunflower oil (or other flavour less oil)
2 tbsp water
- Blend all the ingredients for the base in a blender, until smooth.
- In a bowl mix all the ingredients for the biscuits.
- Put a frying pan on a medium heat and put the biscuit mixture in. Keep stirring until you get a crunchy texture. Leave it to cool.
- Fill three quarters of your moulds with the base mixture and fill them to the top with the biscuit mixture.
- Leave in the freezer to set for 1 to 2 hours.