Gluten-Free Chocolate Coconut Cardamom Beet Pudding

Gluten-Free Chocolate Coconut Cardamom Beet Pudding. An earthy, subtly sweet fall treat l www.stephinthyme.com #vegan #glutenfree #dessert

It’s mid-October and we have officially crossed over into full blown fall (and borderline winter). Maple trees are shedding their canopies, leaves piling up around every corner and crevice of the yard. The orange, golden, and fire red hues of the neighborhood trees so rich and vibrant, the chill in the morning air so biting a scarf and coat are needed to hit morning yoga.

What isn’t pictured in this portrait of New England fall is pumpkin spice…anything.

At Steph in Thyme, I blog what CJ and I eat. And we really don’t eat pumpkin spice flavored treats or many indulgent baked goods. Our palates lean toward the savory and subtly sweet. (I would rather indulge in a bowl of risotto than a slice of pie).

Some people bake pies, sauce, and crisp with their weekend apple picking haul. I whip up a bowl of Shaved Fennel and Apple Fall Slaw. Some bake pumpkin spice cookies with cream cheese frosting. I bake gluten-free and vegan Chocolate Coconut Cardamom Beet Pudding. 

Made with rich cocoa, light coconut milk, a touch of agave, and finished with a dusting of powdered sugar and cardamom, it’s a deliciously different kind of fall dessert.

Gluten-Free Chocolate Coconut Cardamom Beet Pudding. An earthy, subtly sweet fall treat l www.stephinthyme.com #vegan #glutenfree #dessert

This dish is inspired by the beet pudding CJ and I enjoyed at Shanti Taste of India’s Vegan Mondays Dinner over the summer. Chunky but creamy, rich but light. Silky, earthy, and luxurious all in one bite. Light enough for summer, but also hearty and spiced enough for fall. The dessert blew our minds, and I’ve been dreaming about it ever since.

The abundance of beets from our farm share tasted lovely in this recent citrusy, crunchy tangy beet salad, but my mind kept going back to Shanti’s beet pudding. So much so that I used the latest haul of farm fresh beets for my take on this lovely dessert.

Creamy, warm beet pudding made with roasted beets, Rodelle baking cocoa, coconut milk, and a hint of agave. Garnished with powdered sugar and cardamom, it's a dreamy gluten-free and vegan fall treat l www.stephinthyme.com #vegan #glutenfree #dessert

Until we get a juicer, all the fresh beets we receive end up getting peeled, cubed, and roasted in a foil packet in the oven until fork tender, stored in the fridge for salads and snacking.

I took one cup of these roasted, cooled beets and combined them with three other ingredients to create a heavenly dessert. So simple, but so flavorful.

Creamy, warm beet pudding made with roasted beets, Rodelle baking cocoa, coconut milk, and a hint of agave. Garnished with powdered sugar and cardamom, it's a dreamy gluten-free and vegan fall treat l www.stephinthyme.com #vegan #glutenfree #dessert

In a food processor, the cooked beets, light coconut milk, and a touch of agave are puréed along with baking cocoa.

I adore Rodelle Gourmet Baking Cocoa in particular, which is so rich and dreamy in both aroma and flavor.

Creamy, warm beet pudding made with roasted beets, Rodelle baking cocoa, coconut milk, and a hint of agave. Garnished with powdered sugar and cardamom, it's a dreamy gluten-free and vegan fall treat l www.stephinthyme.com #vegan #glutenfree #dessert

This small batch dessert is chilled in the fridge for a half hour and then cooked in two ceramic ramekins for a half hour until thickened and the top is firm to touch.

Creamy, warm beet pudding made with roasted beets, Rodelle baking cocoa, coconut milk, and a hint of agave. Garnished with powdered sugar and cardamom, it's a dreamy gluten-free and vegan fall treat l www.stephinthyme.com #vegan #glutenfree #dessert

This Chocolate Coconut Cardamom Beet Pudding is best served slightly warm with powdered sugar and ground cardamom lightly dusted over top.

Just a hint of cardamom goes such a long way and adds a subtle fall spice essence that creates a sense of longing. Subtle like the smell of a wood burning stove lingering in the air when you first walk out your front door in the fall. Subtle enough to notice, but so subtle that you breathe it in deep, yearning for more.

Cardamom always makes me yearn for more.

Gluten-Free Chocolate Coconut Cardamom Beet Pudding. An earthy, subtly sweet fall treat l www.stephinthyme.com #vegan #glutenfree #dessert

This isn’t the pudding found in the chilled aisle of your grocery store, the kind in portable cups for school lunches.

It’s almost as thick as a cake, but silky and creamy like a pudding.

Gluten-Free Chocolate Coconut Cardamom Beet Pudding. An earthy, subtly sweet fall treat l www.stephinthyme.com #vegan #glutenfree #dessert

The earthiness of the beets warms up the back of the throat, the rich flavor of cocoa hugging the tongue, a hint of coconut lingering in between. It’s chocolatey, but not super sweet. Rich, but not in the overindulgent dessert way.

It’s one of those dishes that captivates you at first spoonful, coaxing you to take another bite to figure out what flavor you enjoy most.

My only regret is that I didn’t make a double or triple batch. CJ and I finished this beet pudding off way to quickly, which we just don’t do with pumpkin spice.

But a dessert with beets? We cannot resist.

Gluten-Free Chocolate Coconut Cardamom Beet Pudding. An earthy, subtly sweet fall treat l www.stephinthyme.com #vegan #glutenfree #dessert

I would love to hear from you. Do you love beets, too? What is your favorite way to prepare them? What is your favorite fall dessert?

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Gluten-Free Chocolate Coconut Cardamom Beet Pudding
 
Prep time
Cook time
Total time
 
Warm creamy pudding made with just four ingredients. Rich with cocoa, coconut milk, cooked beets, and a touch of agave, it's a dreamy treat best served warm with a dusting of powdered sugar and cardamom.
Author:
Serves: 2 servings
Ingredients
  • 1 cup cooked beets
  • ⅓ cup light coconut milk
  • 2 tbsp baking cocoa (I love Rodelle)
  • 1 tbsp agave nectar
  • Dusting of powdered sugar and ground cardamom for garnish
Instructions
  1. Lightly grease two 5oz ramekins with non-stick cooking spray. Place ramekins on a rimmed baking sheet.
  2. In a food processor, pulse the cooked beets, coconut milk, cocoa, and agave until a creamy purée forms. Divide the pudding "batter" between the two ramekins.
  3. Chill in the fridge for 30 minutes. Pre-heat the oven to 350 F as the pudding chills and firms up.
  4. Place ramekins on the baking sheet in the center of the oven. Bake for 30 minutes, until tops are firm.
  5. Remove from oven and let cool for 10-15 minutes.
  6. Garnish the top of each pudding with a light dusting of powdered sugar and ground cardamom. Serve warm.

 

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Comments

  1. says

    Steph, this recipe looks AH-mazing! Such simple decadence! I can’t wait to try! I love cooking with fresh beets – looks like another great recipe to add to my box!
    Thanks!!!
    ~jules
    gfJules.com

  2. says

    This is so rich and gorgeous <3 The cardamom is such a unique flavor to add in, I can definitely see the Indian influence there! I really want to make this Stephanie…well actually I just want to devour it right now, but the only way that's going to happen is if I make it first 😀 haha

  3. says

    I so wish I weren’t into sweets! I’d be great to be satisfied by just some dark chocolate. 😉

    I absolutely adore this cake and love that it’s made healthier and it’s GF. I bet it must taste amazing, too!

  4. says

    I love this! It’s beautiful and sounds delicious! I love chocolate and beets together…it’s such a great combo. Although, I have to say that I would probably eat both of these! :)

    • steph says

      I hadn’t either until I started playing around in my kitchen. I love discovering new flavors and combinations (and love when things work out!) Hope you enjoy!

  5. says

    Beets are amazing in cakes! And that color is beautiful.

    • steph says

      Thank you! I was inspired to mix things up and try something sweet with them. It was fun playing around with beets and chocolate.

  6. says

    I love beets, even though they make my pee turn pink because I eat so many of them! Others think they taste like dirt but I love the earthiness of them! Plus the yellow ones I can eat like candy! Great recipe!

  7. says

    Oh man, you are ON POINT with these flavors! The cardamom with chocolate and beets…. mmmm, I can practically taste it now! Chocolate and beets are actually one of my favorite combinations (with just a hint of orange zest), so I think these need to be made in my house. Obviously, I will have to learn from you and make this into a double batch!

    • steph says

      Thank you! I love the idea of adding a little orange zest, that would be a great variation for the holidays (instead of cardamom for fall). I’ll have to try that!

  8. says

    I want this right now! I absolutely LOVE cardamom and think it is such an unappreciated spice. I add it to a lot of my baked goods for holiday gifts. Pinning for later!

    • steph says

      I totally agree, it’s not a spice you see used very often. I’ve been swapping cinnamon for cardaamom recently and have been wow’d by the new flavors! Such a small tweak opens up new sensory experiences. Hope you enjoy this recipe, thanks for pinning!

  9. says

    This sounds amazing! Definitely going to have to give it a try. :) Thanks so much for sharing it at Savoring Saturdays, Steph. I’m going to feature it at this weekend’s party – hope to see you there!

    • steph says

      Same here! Have you tried golden beets? So colorful and more mellow in earthiness. So festive and tasty for the holidays.

  10. says

    What an interesting combination! I think this is going to be my new favorite way to use beets. I only eat them occasionally because they have such a strong earthy flavor, but I do like to include them in my diet since they are so good for you.

    • steph says

      I agree, they have to be paired right for me to enjoy beets often. With that said, I enjoy them much better now than I did when I was younger!

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