Healthy Raw Red Velvet Fudge
Just in case you’re wondering, I’ve made 4 raw desserts in the last few weeks… Chocolate Peanut Butter Raw Cheesecake, Matcha Green Tea Fudge, Blueberry Coconut Fudge, and finally, this Raw Red Velvet Fudge!
I can’t stop, I swear. I’m addicted to the super creamy textures, I’ve fallen in love with the amazing flavors, and I’m in complete adoration over the beautiful colors. Both my fridge and freezer are full of green, blue, and red cubes. I’m pretty much living the life.
This Healthy Raw Red Velvet Fudge is perfectly sweet with a hint of chocolate. It melts in your mouth.
OH, and did I mention it’s hiding a VEGETABLE?!? You’d never know it though. I’ve got a tumultuous relationship with beets — aka, I hate their flavor but love the vivid red color it gives off — and I am addicted to this fudge. I can’t taste the beets at all.
That’s what I call a win-win-win-win-win-win-win-win-WIN!
You win so much because it’s healthy and it’s hard to tell.
CHOMP.
It’s. So. CREAMY!
Healthy Raw Red Velvet Fudge
Ingredients
- 12 oz Raw Cashew Pieces
- 1½ cups Unsweetened Vanilla Almond Milk
- 246g (1 cup) Roasted Beet Puree **
- 4 tsp Vanilla Extract
- 1 tsp Liquid Stevia Extract
- ¼ tsp Pink Himalayan Salt
- 224g (1 cup) Organic Raw Cacao Butter (melted)
- 84g (4 scoops) Vanilla Brown Rice Protein Powder
- 20g (¼ cup) Unsweetened Natural Cocoa Powder
Instructions
- Line an 8x8" brownie pan with parchment paper both ways.
- In a sealable container, add the cashews, almond milk and beet puree. Cover with a lid and refrigerate overnight.
- The next day, dump the entire cashew/milk/beet mixture into a high-speed blender (I used my Vitamix). Add the vanilla extract, stevia extract and salt. Blend on high speed until completely smooth.
- Pour in the melted cacao butter and blend again.
- Add the protein powder and cocoa powder and blend one last time.
- Scoop the mixture into the prepared pan and spread it out. Tap the pan on the counter a few times to help get rid of air bubbles. Use an offset spatula if you want to spread out a perfectly flat top! Cover the pan and refrigerate overnight.
- Slice, serve, and enjoy!
Recipe Notes
- This recipe is considered "high-raw."
- **For instructions on how to make roasted beet puree, CLICK HERE. I know it's not "raw" but roasted beets have a much better flavor than steamed (in my opinion), and provide an amazingly vibrant reddish pinkish color. You can probably use grated raw beets or canned beets, but I haven't tried those variations so I can't vouch for how they'll turn out.
Delicious + Healthy = an equation I’m tooootally good with.
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With love and good eats,
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– Jess
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Indulge − no strings attached!
I LOVE beets, so this fudge is callin’ my name!! Your photography is incredible Jess, they look SO FUDGY.
LOVING all of the vegan recipes recently! So excited to see what other vegan treats you have in store- especially raw ones 🙂 As always, thank you for sharing your gifts with us, Jess!
Hope you have a wonderful weekend!
This recipe looks amazing! I was wondering if I could use whey protein powder instead of brown rice. Also, what are the fonts you used in the last picture? (I am obsessed with fonts!) Thank you!
I haven’t tried whey here so I can’t be sure. Whey doesn’t thicken as much as brown rice protein, so if you use whey, I’d recommend adding an extra couple of tablespoons of coconut butter to the recipe to help firm it up 🙂
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Can this dessert be frozen once done?
Absolutely! I actually have about 6 pieces in my freezer as we speak! To thaw, simply place the container of fudge in the fridge overnight. You can also let it thaw on the counter for ~20 minutes too 🙂
How big is one serving? 1 oz? 4 g? I tried to calculate the nutrition and got some crazy numbers.
If you make the recipe following the instructions, you’ll get 36 fudge cubes using an 8×8″ brownie pan. Cut the fudge in 6 lines across and 6 lines across again. Each pieces is just a tad bit smaller than a 1.5″ cube. The nutrition label I already provided for y’all is for 1 cube if you slice is the same way I did (120 cals) 🙂
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wow, i love your blog and all your beautiful recipe ideas.
a lot of love from germany
Joana
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These look AMAZING, they are however, not raw. Which was somewhat disappointing after being led here after looking for raw recipes. I may still give them a shot though
I mentioned in the Notes section that this is considered “high-raw” because of the roasted beet puree. Same with my Raw Chocolate Peanut Butter Cheesecake, since peanut butter isn’t raw.
Hey, I’d love to make these but do you haven’t put protein powder in them?
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Hi there, I was excited to make these for Christmas but I’m afraid they didn’t work for me at all. The mixture appeared to split after I put the cacao butter in and became slightly grainy. Further mixing did not help. They also did not set when refrigerated overnight and are in the same gloopy texture, not at all firm like in the pictures. Any tips? Thanks.
That’s strange… I’ve made this recipe many times without any issues. Were your other ingredients cold (the only reason I can think of as to why the mixture “split”)? And did you substitute or omit any ingredients (the protein powder isn’t optional).
Hi,
I know this may not sound like much, but raw cocao butter is REALLY expensive bc I use only organic GMO free,
I try to save that for items where it’s the star of the show or on the outside. Would anything else work?
My husband has a rare brain cancer without a cure or clear treatment path in the US. Although I am trying to raise enough money to get treatment out of the country until than we work with a holistic healer to buy time.
He HAS to follow very strict rules, stable 2 years which has never happened before, but with two little girls money is tight.
Unfortunately although physically stable at the moment, eating bad food would change that, he has mentality of rebellious teenager so if he doesn’t get food he likes will cheat.
He thinks eating crap is cheating on the healer, but it’s on his family, we have to keep enough things everyone wants to eat to stay on track.
Thank you for suggestions
I only buy raw/organic cacao butter too. I buy it off Amazon because it’s WAY cheaper than in stores (especially Whole Foods). Right now on Amazon it’s $1.14/ounce, which is cheaper than cashews on Amazon! For this particular recipe, the cacao butter is important because it provides that chocolatey flavor typical to “red velvet” desserts. If you don’t want to use cacao butter, I’d recommend my other raw fudge recipes, like Blueberry Coconut Raw Fudge and Matcha Green Tea Raw Fudge. Those use coconut butter. Hope this helps 🙂
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My very first time on your site and I’m wondering how to make the roasted beet puree? Do I just blend beets or is there more to it? Thanks for your help!
Oh no! I don’t know why the “Recipe Notes” weren’t showing up! I fixed it and the link should be there now. Here’s how to make roasted beet puree:
https://dessertswithbenefits.com/vegan-red-velvet-cake-with-chocolate-mousse-frosting/
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Could I substitute the brown rice protein for a different vanilla protein powder?
I wouldn’t recommend it. Not all protein powders are interchangeable.
This looks so good! What a great way to enjoy a treat while sticking to the good stuff!
Thanks for sharing! Does it keep long?
Any substitution for Stevia extract? I am highly allergic.