Maple & Thyme Glazed Beet Noodles In Coconut Chocolate Ricotta Mousse

1. 1

   In a large skillet on medium high heat, add the maple syrup and water. Stir until bubbling forms. When it begins to bubble, add the beet noodles and thyme and cook until tender. When the noodles become tender, remove from heat and set aside.

2. 2

   Now, in a food processor, add the ricotta, shaved chocolate, coconut milk, and 2 tbsp. of maple syrup. Blend until smooth.

3. 3

   In a serving cup, add the mousse and top with glazed beet noodles. Add fresh thyme for garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.