Dessert Without The Guilt: Healthy Red Velvet Fondue

Indulge your sweet tooth and impress your partner with this dessert

Create the ultimate date-night dessert with a healthy red velvet chocolate fondue by Canadian foodie Abbey Sharp of Abbey’s Kitchen. Chocolate fondue – this one with beet, coconut milk and light cream cheese! – is passionate, pleasurable and the perfect way to indulge with your special someone.

Treat yourself! There are 7 amazing health benefits of dark chocolate.

“Chocolate fondue is an intimate and playful way to enjoy dessert,” says Brandt Maybury, taste specialist at Green & Black’s. “Many think that fondue can be challenging to make, however it is actually quite simple. It’s all about the ingredients, and in this case, premium quality chocolate melted and combined with other delicious ingredients such as fresh fruit and coconut milk is the key to creating a successful chocolate fondue.”

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photo credit: green & black's

Servings	Prep Time	Cook Time
2-6people	20minutes	20minutes

Servings	Prep Time
2-6people	20minutes

Cook Time

20minutes

• Course Desserts
• Cuisine Desserts & Drinks

Ingredients

• Red Velvet Fondue
• 1 small beet peeled and steamed until very soft
• 1 tbsp coconut oil melted
• 1 cup light coconut milk divided
• 200 g 70% dark chocolate finely chopped, try Green & Black's
• 1 tsp vanilla extract
• Cream Cheese Swirl
• 100 g white chocolate finely chopped, try Green & Black's
• 6 tbsp light cream cheese softened at room temperature
• 1/4 cup light coconut milk
• Dipping Suggestions
• assorted fruit
• coconut for garnish, optional

Servings: people

Units:MetricUS Imperial

Ingredients Red Velvet Fondue 1 small beet peeled and steamed until very soft 1 tbsp coconut oil melted 1 cup light coconut milk divided 200 g 70% dark chocolate finely chopped, try Green & Black's 1 tsp vanilla extract Cream Cheese Swirl 100 g white chocolate finely chopped, try Green & Black's 6 tbsp light cream cheese softened at room temperature 1/4 cup light coconut milk Dipping Suggestions assorted fruit coconut for garnish, optional Servings: people Units:MetricUS Imperial

Course Desserts Cuisine Desserts & Drinks

Instructions

1. Puree steamed beet with coconut oil and 1/4 cup (60mL) coconut milk in a food processor or blender until very smooth. Set dark chocolate in the top part of a double boiler, or glass bowl set over a pot with 1 inch simmering water, over low heat. Add remaining 3/4 cup (180mL) coconut milk and vanilla and allow to gently melt. Stir in beet puree. Set aside.
2. Using your preferred double boiler method again, melt the white chocolate over low heat. Remove from heat and allow chocolate to cool to just above room temperature. Mix in softened cream cheese and coconut milk.
3. Layer the chocolate and cream cheese in a fondue pot. Give the cream cheese chocolate a swirl pattern on top by dragging a toothpick between the dark and white chocolate. Garnish with coconut (optional) and serve with fruit for dipping.

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