Desserts

Beet Dark Chocolate Scones

Who would have thought you could make a dessert out of beets? Well, definitely not me at least, before I’ve tried this Beet Dark Chocolate Scones.

The combination of beets, melted dark chocolate, and crunchy pistachios is just PERFECT!

Of course, it was one of those unplanned dishes. I had leftover beets that were ready to be used, and I didn’t really have an idea what to do with them. I looked at different recipes online, and most of them were the same: roasted beets, beet salad, beet soup – nothing that I’ve never tried before.

After scrolling and scrolling, I felt bored and defeated. And then suddenly I saw it. The name of the recipe intrigued me and I thought it will be fun to try it. Beet Dark Chocolate Scones – I thought that this sounds interesting!

I’ve made veggie desserts before (Black Bean Brownie, Carrot Cake, Chocolate Zucchini Cake) but never anything like that.

Yields10 Servings

 1 cup sorghum flour
 ¾ cup oat flour
 ¼ cup arrowroot flour
 1 tbsp baking powder
 ¼ tsp sea salt
 2 beets
 ¼ cup cacao butter (melted)
 ¼ cup blue agave / maple syrup
 1 tsp vanilla extract
 ½ cup dark chocolate chips
  cup chopped pistachios

1

BEET PUREE:

Boil the beets until soft (check with a fork).
Once cooled, rub the skin off the beets. Place them in a food processor and blend until smooth. Measure out 1 cup of puree and set aside.

2

SCONES:
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

3

In a large bowl, combine the sorghum flour, oat flour, arrowroot flour, baking powder, and sea salt.
Measure 1/4 cup of melted cacao butter and place into a medium bowl. Add the beet puree, maple syrup and vanilla extract and stir to combine.

4

Pour the wet mixture into the bowl of dry ingredients and mix to combine.Mix well until everything is combined and a sticky ball of dough forms. Measure 1/4 cup of the chopped pistachios and fold into the dough, along with the chopped chocolate chips. Mix again until the pistachios and dark chocolate are distributed evenly.

5

Transfer dough to a well-floured surface and form two balls. Flatten into two 1-inch thick rolls. Brush the top of each disk lightly with melted cacao butter.
Sprinkle each roll with reaming pistachios.

6

Use a large knife to cut each roll into 4 wedges. Transfer scones to the prepared baking sheet. Bake for 22-25 minutes.

Ingredients

 1 cup sorghum flour
 ¾ cup oat flour
 ¼ cup arrowroot flour
 1 tbsp baking powder
 ¼ tsp sea salt
 2 beets
 ¼ cup cacao butter (melted)
 ¼ cup blue agave / maple syrup
 1 tsp vanilla extract
 ½ cup dark chocolate chips
  cup chopped pistachios

Directions

1

BEET PUREE:

Boil the beets until soft (check with a fork).
Once cooled, rub the skin off the beets. Place them in a food processor and blend until smooth. Measure out 1 cup of puree and set aside.

2

SCONES:
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

3

In a large bowl, combine the sorghum flour, oat flour, arrowroot flour, baking powder, and sea salt.
Measure 1/4 cup of melted cacao butter and place into a medium bowl. Add the beet puree, maple syrup and vanilla extract and stir to combine.

4

Pour the wet mixture into the bowl of dry ingredients and mix to combine.Mix well until everything is combined and a sticky ball of dough forms. Measure 1/4 cup of the chopped pistachios and fold into the dough, along with the chopped chocolate chips. Mix again until the pistachios and dark chocolate are distributed evenly.

5

Transfer dough to a well-floured surface and form two balls. Flatten into two 1-inch thick rolls. Brush the top of each disk lightly with melted cacao butter.
Sprinkle each roll with reaming pistachios.

6

Use a large knife to cut each roll into 4 wedges. Transfer scones to the prepared baking sheet. Bake for 22-25 minutes.

Beet Dark Chocolate Scones

Hungry for more sweets? Try these delicious Black Bean & Banana Brownie or Chocolate Muffins!

If you have tried this recipe, let me know how you liked it! Take a picture and tag it #simplypaya on Instagram!

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✨ P.

Original recipe: The Green Life

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