Veg-Based Desserts: Healthy Treats

Be virtuous and still eat cake with these veg-based desserts

by Ruth Emmett

chocolate beetroot fondant
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Getting your five a day needn’t be a chore – and needn’t preclude pudding, thanks to these delicious dessert recipes from Kate Percy, author of Go Faster Food (£12.99, Vermillion). Each has a healthy shot of veg hidden inside.

Gooey chocolate beetroot fondants

For: Better endurance

Beetroot’s phytonutrients may help protect against heart disease as well as boosting exercise stamina, so a little raw ‘root makes an otherwise wicked dessert more wholesome.1

Preparation: 15 minutes
Serves: 6

  • 100g dark chocolate (70% cocoa solids at least), in chunks
  • 100g unsalted butter
  • 100g caster sugar
  • 4 eggs
  • 1⁄2 tsp vanilla extract
  • 60g fresh raw beetroot, peeled and grated
  • 40g plain flour

1 Preheat the oven to 200C. Brush six holes of a muffin tin with a little melted butter, then sprinkle a pinch of flour into each hole to make the fondants easier to turn out.

2 Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Remove the bowl, and stir until smooth.

3 Beat together the sugar, eggs and vanilla extract with an electric whisk; stir in the chocolate mixture.

4 Fold in the flour and beetroot with metal spoon.

5 Pour into the muffin tray. Bake for 10-12 minutes, until crispy. When you cut through, a red velvety, chocolatey goo should seep out. Beware of overcooking, or it will turn into an ordinary cake.

The Skinny

Calories  351
Carbs  33g
Sugars  26g
Protein  6.5g
Fat  22g
Saturates  13g

Picture credits: Ewelina Karbowiak

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