Dessert

Beet Dark Chocolate Scones

Who would have thought you can make a dessert out of beets? Well, defiantly not me. At least, before I’ve tried these Beet Dark Chocolate Scones.

The combination of beets, melted dark chocolate and crunchy pistachios is just PERFECT!

Of course it was one of those totally unplanned dishes. I had leftover beets that were ready to be used and I didn’t really had an idea what to do with them. I looked at different recipes online and most of them were the same: roasted beets, beet salad, beet soup – nothing that I’ve never tried before.

I was scrolling and scrolling, bored and defeated. And then suddenly I saw it. I’ve read the name and I was intrigued. I’ve made veggie desserts before (Black Bean Brownie, Carrot Cake, Chocolate Zucchini Cake) but never anything like that.

I’ve decided I have to give a try. And I’m so happy I did. It came out AMAZING!

If you try any of these recipes, let me know! Take a picture and tag it #theblissfulplate on Instagram!

Beet Dark Chocolate Scones

Vegan, Plant Based

Yields1 Serving

 1 cup sorghum flour
 ¾ cup oat flour
 ¼ cup arrowroot flour
 1 tbsp baking powder
 ¼ tsp sea salt
 2 beets
 ¼ cup cacao butter (melted)
 ¼ cup blue agave / maple syrup
 1 tsp vanilla extract
 ½ cup vegan dark chocolate chips
  cup chopped pistachios

1

BEET PUREE:

Boil the beets until soft (check with a fork).
Once cooled, rub the skin off the beets. Place them in a food processor and blend until smooth. Measure out 1 cup of puree and set aside.

2

SCONES:
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

3

In a large bowl, combine the sorghum flour, oat flour, arrowroot flour, baking powder, and sea salt.
Measure 1/4 cup of melted cacao butter and place into a medium bowl. Add the beet puree, maple syrup and vanilla extract and stir to combine.

4

Pour the wet mixture into the bowl of dry ingredients and mix to combine.Mix well until everything is combined and a sticky ball of dough forms. Measure 1/4 cup of the chopped pistachios and fold into the dough, along with the chopped chocolate chips. Mix again until the pistachios and dark chocolate are distributed evenly.

5

Transfer dough to a well-floured surface and form two balls. Flatten into two 1-inch thick rolls. Brush the top of each disk lightly with melted cacao butter.
Sprinkle each roll with reaming pistachios.

6

Use a large knife to cut each roll into 4 wedges. Transfer scones to the prepared baking sheet. Bake for 22-25 minutes.

Ingredients

 1 cup sorghum flour
 ¾ cup oat flour
 ¼ cup arrowroot flour
 1 tbsp baking powder
 ¼ tsp sea salt
 2 beets
 ¼ cup cacao butter (melted)
 ¼ cup blue agave / maple syrup
 1 tsp vanilla extract
 ½ cup vegan dark chocolate chips
  cup chopped pistachios

Directions

1

BEET PUREE:

Boil the beets until soft (check with a fork).
Once cooled, rub the skin off the beets. Place them in a food processor and blend until smooth. Measure out 1 cup of puree and set aside.

2

SCONES:
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

3

In a large bowl, combine the sorghum flour, oat flour, arrowroot flour, baking powder, and sea salt.
Measure 1/4 cup of melted cacao butter and place into a medium bowl. Add the beet puree, maple syrup and vanilla extract and stir to combine.

4

Pour the wet mixture into the bowl of dry ingredients and mix to combine.Mix well until everything is combined and a sticky ball of dough forms. Measure 1/4 cup of the chopped pistachios and fold into the dough, along with the chopped chocolate chips. Mix again until the pistachios and dark chocolate are distributed evenly.

5

Transfer dough to a well-floured surface and form two balls. Flatten into two 1-inch thick rolls. Brush the top of each disk lightly with melted cacao butter.
Sprinkle each roll with reaming pistachios.

6

Use a large knife to cut each roll into 4 wedges. Transfer scones to the prepared baking sheet. Bake for 22-25 minutes.

Beet Dark Chocolate Scones

Original recipe: The Green Life

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