October 26, 2024
Beetroot Coconut Halwa Bars
Servings:
20
Difficulty:
If you are in search of a show stopping dessert with colors as vibrant as Indian festival season, try these beetroot coconut halwa bars, made with no refined sugar.
Why you will love this recipe
Naturally sweetened with dates. This recipe uses no refined sugars or artificial sweeteners. The dates add a caramel-like flavor and enough sweetness to counter the earthy beetroot.
May help regulate blood pressure. Beetroot contains nitric oxide which can help to widen your blood vessels and make your blood flow more smoothly.
Uses a blend of comforting spices. The mix of cinnamon, cardamon, ginger, and nutmeg with a hint of orange make the sweet feel warming with each bite.
Ingredients
8 oz shredded coconut
1 can coconut milk
6 cardamom pods, divided
Pinch salt
6 dates
¼ cup almonds
2 medium beetroot
1 tsp cinnamon
1 tsp vanilla extract
½ medium orange
½ tsp grated ginger
½ tsp ground nutmeg
1 tbsp cornstarch
Method
PREP. Line a baking sheet with parchment or silicone. Crush the cardamom pods and grind the seeds into a fine powder using a mortar and pestle or spice grinder. Soak dates in hot water. Zest orange. Peel and grate beetroot.
MAKE COCONUT LAYER. Heat a medium skillet or saucepan over medium heat. Add the coconut milk. When it starts to bubble and the fat layer separates, add the shredded coconut. Mix well to rehydrate all of the coconut strands. Cook until the moisture evaporates, about 5 minutes. Stir frequently to ensure no pieces get burnt. Once cooked, add half of the ground cardamom and a pinch of salt. Spread in an even layer about ½" thick on the prepared baking sheet. Chill in freezer while you make the beetroot layer.
MAKE BEETROOT LAYER. Grind almonds in a spice grinder into a smooth flour. Grind dates with soaking water into a paste. Using the same skillet as before, reheat over medium heat. Add the grated beetroot, ground almonds, and date paste. Stir to combine evenly. Cook until beetroot releases moisture and the mixture comes together in one clump when mixed, about 5 minutes. Similar to the coconut mixture, make sure to check it frequently so that it does not burn. Once cooked, turn off heat. Add cornstarch and mix to combine. Add remaining cardamom, orange zest, vanilla, cinnamon, ginger, nutmeg, and another pinch of salt. Mix well. Let mixture cool slightly.
CHILL. Once the coconut layer has hardened, spread the beetroot layer on top. Make it cover all of the white but not go down the sides. Place in freezer to harden beetroot layer, at least 30 minutes.
SERVE. Remove from freezer. Cut into desired size pieces. If desired, garnish with crushed pistachios or pumpkin seeds.
Frequently Asked Questions
Can I use a lite coconut milk? Using a lite coconut milk is not recommended as it will not have the same creaminess. A full fat coconut milk will give you the best results.
How can I prevent beetroot from staining my clothes? Wear an apron and/or gloves to avoid stains.
How much does this recipe yield? The quantity listed here makes a 12" by 8" bar which can be cut into approximately 20 squares.
How can I store the beetroot coconut halwa bars? Store in the fridge for short term or in the freezer for long term. It also makes a great treat when eaten cold.