Ingredients
- 1 medium beet peeled
- 1 ripe banana
- 2 13 oz. canned coconut cream
- 3 tablespoons chia seeds
- 4 tablespoons pure maple syrup divided
- 2 tablespoons dark chocolate shavings
- 4 medjool dates no preservatives, organic if possible
Instructions
- For the red velvet overnight chia seeds:Use a blender, blend the beets, dates, banana and 1 canned coconut cream until smooth. Transfer the blended beets into an airtight container, add the chia seeds and 2 tablespoons maple syrup, stir to mix well. Place in the fridge for 2 hours or for thicker consistency leave it in the refrigerator overnight.
- For the coconut whipped cream:Place one canned of coconut cream in a refrigerator overnight. When ready to whip, scoop the top solid part of the coconut cream and place it in a bowl. Add 2 tablespoons maple syrup stir to combine. Use a handheld mixer, mix until smooth. Reserve about 2 tablespoons of the coconut whipped cream for toppings. Note: if you want your red velvet a bit sweeter, add more maple syrup.
- Assemble your Red Velvet mixture:
In a glass, layer your red velvet chia seed mixture and coconut whipped cream. Top with the reserved coconut whipped and dark chocolate shavings.