A rich and creamy beetroot mousse with a tart raspberry chia jam, sandwiched between creamy layers of rich chocolate! Did somebody say, delicious? We think so!
The best part yet…They are incredibly nutrient-dense thanks to the Gevity RX Bone Broth Body Glue BOOST. Containing a high-performance stack of Nitric Oxide, boosting organic beetroot & MCT oil, these little cups are sure to supercharge your day!
Recipe by @rawbeccabites_
Gluten & Dairy Free
Serves: 6
Prep Time: 50 mins | Set time: 4+ hours
Ingredients
Base/Top
- 2 Blocks Loving Earth creamy mylk
chocolate - 2 tbsp OWN coconut oil
Mousse
- 1 cup Global Organics coconut cream
- 1/3 cup Niulife coconut butter
- 1 tbsp Gevity Rx Bone Broth Body Glue Boost
- 1/2 squeezed lemon
- 2 tbsp Absolute Organic maple syrup
- 1 tbsp Morlife Organic beetroot powder
- 1/2 tsp vanilla powder
Raspberry Chia Jam
- 1 cup raspberries
- 3 tbsp Own chia seeds
- 2 tbsp Absolute Organic maple syrup
- 1 tbsp Firetonic raspberry and ginger switchel concentrate
Method
- Combine all raspberry chia jam ingredients in a pot, bring to boil, stir,
cool and place in the fridge. - Next, melt 80g of chocolate and 1 tbsp of coconut oil in a small pot.
Then add 2 tsps of chocolate to each silicone muffin mould & place in the freezer. Next, combine the mousse ingredients into a blender. Mix until a smooth texture is formed. - Remove silicone moulds from the freezer & place two tbsps of mousse in each. Return to the freezer for 30 mins. After 30 mins, remove moulds from the freezer, and add a tsp of raspberry chia jam to each. Return to the freezer for 15 minutes.
- Melt the rest of the chocolate and 1 tbsp of coconut oil in a small pot. Use this to drizzle chocolate over each cup.
- Return to freezer for 3-4 hours to set. Once set, remove from moulds
and enjoy!
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