Natural, vegetable-derived food coloring is thankfully now available, but using actual fruit and veggie juice is even better. I save the liquid after cooking beets for a pink dessert. Use strong flavors to mask the beet taste.

This treat is super simple and actually good for you.

Pink Coconut-Banana Cream Squares

1 can Coconut Cream (not milk), refrigerated overnight
1 organic Banana, mashed
2 - 3 Tbs. liquid from boiling organic Beets
2 Tbs. Psyllium Husk (don't skip this, if unavailable use freshly ground flax seeds)
1 Tbs. Chicory Root Powder (or Coconut Palm Sugar)
1-1/2 tsp. Orange Blossom Water (in ethnic section of market)
1/2 c. Dark Chocolate Chips (or Carob chips for Vegan)

Blueberries and/or Raspberries for topping

Drain liquid from coconut cream. Place cream in mixer bowl and beat on medium speed until fluffy, about 6 - 7 minutes.

Add mashed banana, and the rest of the ingredients. Beat for 2 more minutes until well mixed. Stir in Chocolate chips.
Pour into round remekins or a rectangular glass dish. (I don't recommend using metal pans for this dessert.)

Top with berries and cover tightly. Refrigerate for at least 1 hour. Serve with more berries if desired.

Cheers! ♥