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Beetroot Chocolate Yoghurt Bark
Rated 5.0 stars by 1 users
Hidden veg - heart healthy beetroot, good plant based fats (cacao butter, yoghurt and nuts) and drizzled in chocolate are just a few reasons to make this pretty pink yoghurt bark.
Ingredients
Chocolate
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1/2 cup Power Super Foods Cacao Butter, shaved or chopped for even melting
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1/2 cup Power Super Foods Cacao Gold Powder
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2 Tbs brown rice syrup (or use honey or maple)
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1/2 tsp vanilla powder or paste
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pinch good quality salt
Yoghurt Bark
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2 1/2 cups plain coconut yoghurt (or use dairy yoghurt)
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1/2 cup fresh or frozen organic blackberries plus 1/4 cup for the topping
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1/2 cup brown rice syrup
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1 tsp Power Super Foods Beetroot Powder
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1/2 cup home made Power Super Foods Chocolate (see ingredients in chocolate)
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2 TBS Power Super Foods Cacao Crunch
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2 TBS pistachios
Directions
Chocolate
Melt the cacao butter over a double boiler system over very low heat.
Stir in the cacao powder, brown rice syrup, vanilla powder and salt and combine well. Set aside to swirl on top of the yoghurt bark.
You’ll have some left over so use them in chocolate moulds or spread on baking paper, freeze and enjoy.
Yoghurt Bark
Mash 1/2 cup of blackberries well using a potato masher or fork. If you are using frozen blackberries, then ensure they are almost fully defrosted before mashing.
In a large bowl mix together coconut yoghurt, mashed blackberries, brown rice syrup and Beetroot Powder
Place baking paper on a flat baking pan and pour the coconut mixture onto the pan and spread it out evenly.
Carefully drizzle your melted chocolate over the yogurt and swirl around with a toothpick.
Add the pistachios, Cacao Crunch and berries to the yogurt. Freeze for a few hours to set.
Take the pan out of the freezer and carefully chop the yoghurt bark into pieces. Allow to thaw for a few minutes and your yoghurt bark is ready to eat!
Recipe Note
Recipe by @livesimplyraw