Beetnut butter. I’ll admit that this recipe came about because I wanted to write that. I’m thinking beetnut butter sandwiches, beetnut butter and jam, beetnut butter on overnight oats…We’re breaking new ground here, people: Beet. Nut. Butter. Yeaaaah. You can’t taste the beet, but woah – the colour!
But we all know the decadent amazingness of peanut butter and chocolate, right? And beetroot and chocolate is pretty great. So how but bright purple beet nut butter cups? Waaaay better. Because it’s purple. And it has veg. Fist pump.
I made my beet nut butter with cashews, but use any nuts you have. It would be great with almonds or hazelnuts as well. Want it vegan? Use vegan chocolate. Easy.
I’ve just been for a walk in the pouring rain. The sort of rain that feels like it will fall from the clouds forever. A warm, late summer downpour that smelled autumnal: no cut grass, no damp flowers, just the earthy smell of newly-fallen brown leaves turning to sludge. It was quite beautiful.
I’m getting a bit wistful again. Sorry. I need to go have some painful belly laughs and get drunk on cider.
- 200g (1 ½ cups) raw, unsalted nuts (try cashew, hazelnut, almond etc…)
- 1 small cooked beet
- 250g (9oz) chocolate (dark, milk, vegan – whatever you prefer)
- 1 tablespoon coconut oil
- Line a muffin tin with 10 small paper liners.
- Whiz the nuts in a high-speed blender for a few minutes until it gets thick and creamy. You may need to scrape down the sides halfway through. Add the cooked beet and blitz again until combined. Place in a jar and store in the fridge.
- Melt the chocolate and coconut oil in a double boiler or microwave. Using half of the chocolate, place a tablespoon of the melted chocolate into the bottom of the liners. Gently rap the pan on the countertop to even the chocolate and remove any air bubbles. Place in the fridge for 10 minutes to harden.
- Place teaspoons of the beet nut butter onto the centre of the hardened chocolate and gently press down slightly with a damp spoon. Spoon more melted chocolate over the filling to cover. Refrigerate until hardened. Store in the fridge until ready to eat.
I’ve espoused it’s greatness on here before, but I made the beetnut butter in my high speed blender, the Froothie Optimum 9400. Mere minutes and my cashews were blitzed to creamy greatness. If you’re toying with the idea of getting one. DO IT! I love it and use it daily.
Did you see me in the Vancouver Sun last week?? I was THRILLED!
If you’re looking for more recipes to use up beets, these ones look great:
Beet and Walnut Muffins
Beetroot and Bitter Chocolate Cupcakes with Caramelized Hazelnuts
Beetroot and Cannellini Bean Dip
Beetroot Risotto with Goat’s Cheese and Pine Nuts
Falafel, Beetroot and Goats Cheese Wraps
Easy Beet Soup with Wasabi and Lime + Pickled Beets
Pickled Beetroot with Cumin