Chocolate Raspberry Beet Pudding

Serves 4

Vegan - Sugar Free - Gluten Free - Grain Free - Paleo - Soy Free


  • 3 Cups Steamed Beets (about 3-4 large beets or 5-6 small beets)
  • 1 Cup Raw Cacao Powder 
  • 1/2 Cup Non Dairy Milk (Almond, Hemp, Coconut etc)
  • 3 Cups Frozen Raspberries (Cherries would be amazing!)
  • 1 1/2 tbl Maple Syrup, Yacon Syrup, or a few pitted dates to taste
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Sea Salt


  1. Steam beets in a steamer over simmering water for 10-15 minutes or until a knife is easily pierced through the skin. Allow to cool.
  2. Once the beets are cooled rub the skins off with your hands. ( I suggest wearing gloves and doing this over the sink to prevent staining on your skin)
  3. Slice the beets into small pieces and place in the work bowl of a blender.
  4. Add the remaining ingredients to the blender and puree until smooth and creamy.
  5. Taste for sweetness and adjust if necessary.


If seeds bother you, heat the raspberries in a pan until softened with 2 TBL water and then mash with a fork. Strain the raspberries into the blender through a sieve to remove any seeds, pushing the solids with a spatula OR just use pitted cherries. 

Carob would be a great substitute for chocolate if you have any issues with caffeine or histamines that are in raw cacao/chocolate