The flavour of earthy beetroot is wonderful when paired with dark chocolate, as in this fragrant dessert. The chocolate sauce is made with raw cacao, which is rich in calcium, iron, vitamin C and magnesium, and, here, is sweetened only with coconut and a little maple syrup, making it both indulgent and virtuous. The pear adds a lifting hint of sweetness to the rich flavours of this dish and the subtle perfume of the rose water lies at the back of every delicious mouthful. The perfect way to end a meal.
A gently cooked vegan recipe from Spiralize that, even though isn’t raw, is very worthy of a mention in my Explore Raw blog!
There isn’t a Spiralize recipe that I don’t LOVE and, again, this one is just so easy to make it probably beats most desserts out there. It’s deliciously impressive too! You, and those who you are enjoying this pudding with you, are going to LOVE pouring the sauce over the warm pears: the chocolate glides over the soft fruit and lands snuggly in the nest of deep red beetroot. Scrumptious! And a wonderful performance.
I remember creating this one for the first time and was a little nervous with the baking. Wondering if the pear would completely explode in the oven or indeed if I was going to enjoy it! Well there was nothing to fear as it all turned out fabulously in the end.
Notes on the chocolate sauce
When whizzing up the sauce you can make it your own by adding orange extracts or natural flavours such as toffee or caramel! (Oh I am drooling!) This would make a delightful change to the recipe and make it your own! Or make a simple toffee sauce or the sticky date sauce from the Sticky Date and Pecan Noodles recipe: believe me its ALL in the pouring. I serve these with the sauce in a little jug on the side and watch as eyes bulge and tummies rumble for those chocolatey noodles!
Let me know how you get on in the comments below!
Preparation time: 10 minutes Cooking time: 30 minutes
- 1 large beetroot
- 2 tbsp rose water
- 1 pear, peeled, stalk intact
- 2 tbsp maple syrup
- juice of 1⁄2 orange
For the chocolate sauce:
- 2 tbsp coconut oil, warmed
- 1 tsp cacao powder
- 1 tsp maple syrup
Preheat the oven to 175°C/325°F/gas mark 3.
Wash the beetroot and spiralize using the medium or fine blade or bade 2 of your ProSpiralizer™.
Set the noodles on a flat baking sheet, drizzle over the rose water and set aside.
Cut the base off the pear so that it sits upright on a flat surface. Place the pear in a ramekin dish and pour over the maple syrup and orange juice. Transfer to the oven for 10 minutes.
Once the pear has been cooking for 10 minutes, add the beetroot noodles to the oven and cook both for a further 20 minutes, basting the pear in its juices at 10-minute intervals.
Meanwhile, place the warmed coconut oil, cacao powder and maple syrup in a small bowl and stir to combine.
Place the noodles on a serving plate and arrange into a nest shape. Sit the pear in the centre of the nest and pour over any residual juices from the ramekin. Finally, pour the chocolate sauce over the pear and noodles and serve.
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Spiralize is available in all good bookshops and online at Amazon (UK, USA, Dutch and worldwide versions of the book are available).
If you would like to dine with me like this every night this summer then why not come to one of my fabulous summer retreats in Portugal this year! They are guaranteed to be restful, nutritious and reviving holidays. Check out my facebook photo album to get a feel for what we get up to. I would love to have you join us!
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