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Vegan Chocolate Beetroot Cake

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  If you think vegetables don’t belong in cake, this Vegan Chocolate Beetroot Cake will change your mind. The earthy sweetness of fresh beetroot adds incredible moisture and a subtle depth of flavor, perfectly complementing the rich cocoa. Best of all, this indulgent dessert is completely plant-based — no dairy, no eggs, just wholesome, delicious ingredients. This cake is perfect for birthdays, afternoon tea, or as a guilt-free treat for chocolate lovers. The beets not only keep the cake moist but also add natural nutrients, making it a slightly healthier option without compromising on flavor or texture. Serve it plain, with vegan chocolate frosting, or a dusting of powdered sugar for a stunning presentation. Ingredients For the Cake: 2 medium beetroots (about 200g), cooked and pureed 1 1/2 cups (190g) all-purpose flour 1 cup (200g) granulated sugar or coconut sugar 1/2 cup (50g) unsweetened cocoa powder 1 tsp baking powder 1/2 tsp bakin...
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Chocolate Covered Cheesecake Bites

Chocolate Covered Cheesecake Bites


These bite-sized cheesecake treats are creamy on the inside and coated with rich chocolate on the outside. Perfect for parties, gifting, or anytime you crave a quick indulgence!

Ingredients:


For the Cheesecake Filling:

  • 16 oz (450g) cream cheese, softened

  • ½ cup (100g) granulated sugar

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 2 tablespoons sour cream

  • Pinch of salt

For the Chocolate Coating:

  • 10 oz (280g) semi-sweet or dark chocolate chips

  • 1 tablespoon coconut oil or vegetable oil (for smooth coating)

Chocolate Covered Cheesecake Bites


Instructions:


  1. Preheat oven to 160°C (325°F). Line an 8x8 inch (20x20 cm) pan with parchment paper.

  2. Make the cheesecake:
    In a bowl, beat cream cheese and sugar until smooth.
    Add eggs one at a time, mixing well.
    Stir in vanilla, sour cream, and a pinch of salt.

  3. Bake:
    Pour the mixture into the pan and smooth the top.
    Bake for 35–40 minutes or until set and slightly golden.
    Let it cool completely, then refrigerate for at least 2 hours (or overnight).

  4. Cut and freeze:
    Once chilled, cut the cheesecake into bite-sized squares.
    Place the pieces on a tray and freeze for 1 hour (this helps when dipping in chocolate).

  5. Melt the chocolate:
    In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second intervals, stirring in between, until smooth.

  6. Dip the bites:
    Using a fork or toothpick, dip each cheesecake square into the melted chocolate.
    Place on parchment paper and let set in the fridge for 15–20 minutes.


Optional Toppings:

  • Sprinkle with crushed nuts, sea salt, or cookie crumbs before the chocolate sets.


Storage:

Keep refrigerated in an airtight container for up to 5 days.
You can also freeze them for a cold treat!


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