World Chocolate Day is celebrated every year on 7th July. This month our vegetable discovery boxes are all about BEETROOT.
Beetroot and chocolate make best friends in recipes (check out our chocolate beetroot cupcake recipe here), because beetroot is naturally sweet. In our Veggienaut twist on a peanut butter cup, we've added beetroot powder for a bit of fun.
Is eating one of these beet-nut butter cups one of your five a day? Absolutely not. But it's a fun way to start a conversation around veggies with your kids in an accessible, delicious way.
Some questions to ask your kids:
Did you know beetroot can be turned into a powder?
What other things could we add beetroot powder to (smoothies, soups, curries, porridge)?
How does beetroot powder taste different from the raw vegetable? What about when it's cooked?
50g white chocolate
1 tbsp beetroot powder
1 tbsp coconut oil, melted
75g smooth peanut butter
150g milk chocolate
150g dark chocolate
handful unsalted roasted peanuts, chopped
Line a 12 hole muffin tin with paper or silicone cases.
Gently melt the white chocolate in the microwave. Stir together the beetroot powder and coconut oil, then stir into the melted chocolate with your peanut butter. Pop in the fridge to firm up slightly, about half an hour.
Meanwhile, melt the milk and dark chocolates in the microwave or a heatproof bowl suspended over a bowl of simmering water, stirring frequently. Remove from the heat and spoon 1 tsp of chocolate into each prepared case. Top with a heaped teaspoon of the peanut beetroot filling then cover completely with another layer of chocolate.
Sprinkle the peanuts over the top and pop in the fridge to firm up before serving.