Red Velvet Pudding
Believe it or not this pudding is sugar free and contains a full serving of vegetables. The secret is roasting the beets for a long time concentrates them down, sweetening this dessert naturally.
1 lb beets, medium preferred
¼ cup carob powder
¼ cup almond butter
1/2 cup non-dairy milk of your choice
2 tsp vanilla extract
dash of salt
Preheat the oven to 375°F. Rinse any dirt or debris from the beets and place them on cookie sheet lined with tin foil. Roast for 2 hours until the beets look very shriveled. Remove from oven and allow to cool enough that they are easy to handle. Easily slip off the skins using your hands.
Puree beets, carob powder, almond butter, vanilla, milk, and salt in a blender or food processor until completely smooth. Transfer into dessert bowls or goblets and top with coconut flakes. Chill until ready to serve.