Beetroot Chocolate Jars

For the beetroot chocolate jars, first preheat the oven to 180 °C top and bottom heat.

For the sponge cake, separate the eggs and whip the egg whites.

Finely chop the chocolate and melt it with the coconut oil over a water bath.

Beat the egg yolks with the whole cane sugar, then fold in the cooled chocolate mixture. Add the whole spelt flour. Finally, gently fold in the egg whites.

Spread the mixture on a baking sheet lined with baking paper until about 5 mm thin and bake in the oven for 15 minutes in the lower third. Pull the base onto a cooling rack and let cool. Then cut out four circles the diameter of the glasses. Crumble the rest of the sponge cake. By the way, if you omit the sponge, you get a vegan and gluten-free dessert!

For the chocolate cream, peel and pit the avocados. Cut a whole vanilla bean in half lengthwise, scrape out the pith, and set half aside for the beetroot layer. Finely puree the avocado pulp, the other half of the vanilla bean pulp, the cocoa powder, the agave syrup and the almond milk together.

For the beetroot puree, finely grate the orange zest and squeeze out the juice. Cut the beet into small pieces and bring to the boil in a saucepan with the orange juice and zest, agave syrup and the reserved half of the vanilla pulp. Remove from heat and blend, then stir in the beetroot powder.

Layer everything evenly in the glasses: Starting with a shi

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