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.
It’s. So. CREAMY!
This Healthy Raw Red Velvet Fudge is perfectly sweet with a hint of chocolate, yet it's sugar free, low carb, keto, raw, and vegan! It melts in your mouth.
- 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
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!
- 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.
With love and good eats,