Snacks and Treats

Mini Chocolate Beetroot Icecreams

Preparation: 30 minutes

Makes: 8


  • 1 cup soaked cashews, organic
  • 1 1/3 cup cashew milk, sub with any plant-based milk
  • 2 medium sized Organic cooked Beetroots
  • 3 tbsp pure maple syrup
  • 2 cups stevia sweetened chocolate chips, sub with 100% baking chocolate
  • 2-3 tbsp coconut oil
  • 2 tbsp of maple syrup (optional, if using 100% chocolate)


  1. To prepare the ice cream base soak cashews overnight or for 4 hours minimum. Rinse cashews and place in a food processor or high speed blender.
  2. Add plant-based milk, maple syrup and cooked Organic beetroots. Process until completely smooth for about 5-10 minutes.
  3. Pour beet cashew base into your preferred ice cream molds and freeze for about 4-6 hours.
  4. To prepare the chocolate coating, melt chocolate with coconut oil and maple syrup (optional) over low heat. Transfer into a glass and set aside.
  5. Once the beet pops are frozen solid, take them out of the freezer and coat them in melted chocolate. Let sit on a baking sheet until chocolate has fully hardened.
  6. Serve immediately or store in the freezer for up to two months.