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Chocolate Beet Cups

  • Author: Jessi Heggan
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 25
  • Yield: 12 1x


  • ¾ cup coconut butter
  • ½ cup creamy tahini
  • 2 Tbsp coconut oil
  • 2 Tbsp maple syrup
  • 1 Tbsp almond or coconut milk
  • ¼ cup raw cacao powder
  • 1/8 tsp salt
  • 23 tsp Dr. Cowan’s Three-Beet Powder (I like to use 3)


  1. Add the coconut butter, creamy tahini, coconut oil, maple syrup and milk to a small saucepan over medium heat. Melt the butters and stir the mixture periodically
  2. Once everything is melted add the cacao powder and salt and mix until combined.
  3. Take off the heat and add the beet powder and mix.
  4. Line a muffin pan with 12 liners and scoop a heaping tablespoon of batter in to each one.
  5. Pop them in to the freezer for about 20 minutes or until solidified. You can eat immediately or store in the refrigerator or freezer. Let thaw for about 1-2 minutes before eating.


  • If you don’t want to use tahini you can try substituting your favorite peanut butter or nut butter.
  • If you don’t have raw cacao you can use cocoa powder.