Veg-Based Desserts: Healthy Treats

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

by Ruth Emmett

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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.