Chocolate-covered beets and sweet potatoes are like vegetable chips/crisps with a bit of pizazz. They are so simple to make and I’ve given them a debonaire air through beetroot juice and lavender sea salt.
Gluten, you badass. You’ve disgraced yourself in public and now all of your mates are pretending they don’t know you. You’ve been shunned, excluded and if you were a character in an Enid Blyton book you would have been sent to Coventry while your friends supped great hulking bottles of wizard ginger beer at midnight.
Personally, I have nothing against gluten (snacks on a bagel), but this vegan, gluten-free, vegetable-filled treat is enough to stop anyone from lusting around the cake aisle.
These chocolate-covered vegetable chips/crisps are so simple to make and I’ve given them a debonaire air through beetroot juice and lavender sea salt. Because salted chocolate is good. Very good. For your soul. And that is NOT an exaggeration.
Cut them really thin if you want, leave them thicker – make them however you like. There will be loads of extra lavender beet salt left over so try it on desserts, potatoes, eggs, vegetables…
This vegetable dessert recipe was inspired by Swiss Paleo
- 1 teaspoon culinary lavender buds
- ¼ cup sea salt
- 1 teaspoon beet juice
- 1 sweet potato
- 2 beets
- 2 tablespoons coconut oil (or olive oil)
- 50g (2 oz) dark chocolate
- Grind the lavender buds and salt in a pestle and mortar lightly. Mix in the beet juice, adding more if necessary for desired colour, spread onto a plate and allow to dry.
- Preheat oven to 190C/375F
- Thinly slice the sweet potatoes and beets (using a mandolin is easiest), leaving the skin on if desired.
- Toss in the melted coconut oil until covered and spread in a single layer onto a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden and crispy, flipping each chip over halfway through cooking. Watch for them getting too browned and adjust the cooking time accordingly.
- Just before the chips finish cooking, melt the chocolate in a microwave or in a bowl over a pan of simmering water (don’t allow the bottom of the bowl to touch the water).
- Dip the vegetable chips into the chocolate and sprinkle with the lavender beet salt. Best eaten right away.