Recipe of the Month: Kim Backus' Rich Beet Mousse
From GRP skier Adam Martin
You can find our most recent recipe on crispy tofu here.
Last winter, when I tried Kim Backus’ (head of the COC kitchen) new beet mousse recipe, it blew my mind. I had no idea what the ingredients were, but the ramekin in front of me contained something resembling a scoopable, silky smooth chocolate bar, the best kind of chocolate bar. Graciously, Kim was happy to give me the recipe and loved the idea of sharing it on this blog.
This recipe makes 6 servings.
Ingredients
2 cups cooked, diced beats - not packed (about 1 ½ small to medium beets)
1 ½ cups dutch processed cocoa powder
5 T melted coconut oil (¼ cup + 1 T)
10 T maple syrup (½ cup + 2 T)
1 t cinnamon
1 t raspberry powder
1 t vanilla
½ t sea salt
If you don’t have raspberry powder don’t worry. See the note at the end.
Instructions
Blend all of the ingredients except for the coconut oil in a food processor until very smooth.
Once smooth, continue blending, and slowly drizzle in the coconut oil.
Distribute into serving vessels.
Cover and chill for at least 1 hour.
Notes
When I made this myself, I packed the diced beets into the measuring vessel, but the final mixture tasted beetier than I remembered Kim’s concoction. I ended up adding additional cocoa powder, maple syrup, and coconut oil to match the flavor I remembered, so next time I plan to measure out 2 cups of beet cubes lightly set into the measuring cup.
Additionally, I could not find raspberry powder, so I omitted this ingredient. Kim also suggested replacing the raspberry powder with a dash of balsamic vinegar or a few whole raspberries.
Regardless, the end result was well worth the effort.