Red Velvet Freezer Fudge from Healthy Sweet Eats […]
Red Velvet Freezer Fudge
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Red Velvet Freezer Fudge whips up in just 10 minutes for an indulgent-tasting treat with a healthy secret ingredient: beet!
I made fudge, I told Mike one day as he was just coming home from work. Want to try some?
My grin must have been a little too broad, or he must have seen a devilish gleam in my eye (that only vegetables in dessert can bring out, lol!) because he took one look at me and then at the fudge and declined my offer flat, claiming to “not like fudge”. (Um, weirdo! Lol, kidding.)
As they say, more for me.
If your sweetie likes fudge and/or is open to new things, this really is the perfect Valentine’s Day dessert. It’s naturally red (thanks to beets!), packs a nice healthy dose of omega-6 and omega-9 fatty acids (because of the cacao butter), and has a deep, rich chocolatey aroma. Yum.
I call this freezer fudge because it really should be kept in the freezer or fridge to keep from getting too soft. It has a perfect-for-eating fudgy consistency straight from the fridge.
If you make beets for dinner one night, save half of one and make this! It was so addictively delicious I used a rubber spatula to get every last drop out of the blender to “lick the bowl”. It really was that good.
Red Velvet Freezer Fudge
Yield: 1 mini loaf pan (5 ¾ inches long by 3 inches wide by 2 inches deep); 10 servings 1x
Red Velvet Freezer Fudge whips up in just 10 minutes for an indulgent-tasting treat with a healthy secret ingredient: beet!
Ingredients
- 4 oz (115 g) cacao butter, melted and cooled slightly
- 6 tablespoons (90 ml) pure maple syrup
- 3 tablespoons unsweetened natural cocoa powder
- ½ of a medium-sized cooked beet (about 65 g), peeled
- 1 teaspoon pure vanilla extract
- 1 pinch sea salt
- 2 tablespoons stevia-sweetened chocolate chips, for topping
Instructions
- Drape a piece of plastic wrap into a mini loaf pan (5 ¾ inches long by 3 inches wide by 2 inches deep) so the inside is completely covered.
- Add all ingredients except the chocolate chips to a high-speed blender and process until smooth and creamy, about 1 minute, tamping down as necessary.
- Pour the mixture into the prepared pan. Cover with plastic wrap and put it into the freezer for 15 minutes.
- Sprinkle the chocolate chips on top.
- Freeze until the fudge is set, about 2 to 4 hours.
- Store wrapped in the fridge for up to 5 days or in the freezer for up to 2 weeks.
Notes
Using a Regular (Instead of High-Speed) Blender: I haven’t tried this using a regular blender (or food processor) so I don’t know for sure how well it would work.
Chocolate: To keep this paleo and vegan, use dairy-free, stevia-sweetened dark chocolate.
Nutrition
- Serving Size: 1/10 of recipe Calories: 242 Sugar: 8 Sodium: 23 Fat: 23
- Saturated Fat: 13 Trans Fat: 0 Carbohydrates: 11 Fiber: 1 Protein: 0
- Cholesterol: 0
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Comments
Sunny, I haven’t experimented with this recipe using something in place of the cacao butter, but my best guess would be that something like coconut butter or coconut manna may work well. If you give it a try, please let me know how it goes!
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Hi, I'm Sarah! I believe you can have your cake and eat it too. For breakfast. If you're looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair!
Hello, I am very interested in making your desert. I am not able to buy Cacao Butter. Can I substitute it with something else? Maybe coconut oil?
Thank you