Have you heard the latest chocolatey trend? It’s ruby chocolate! We’ve made a vegan version so our plant-based pals can join in on the fun…
Get your silicon molds ready (or you can use a baking tray lined with baking paper).
Melt the cacao butter, cashew butter and coconut oil together using a bain marie. Add the sugar, vanilla and salt, mix to combine. Spoon in the beetroot powder to reach the desired coulour of pink.
Taste test for sweetness and pour into the molds or baking tray. Freeze for 30 minutes or more until solid.