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.
Healthy Raw Red Velvet Fudge
Amount Per Serving (1 piece)
Calories 120Calories from Fat 95
% Daily Value*
Saturated Fat 4.5g28%
* Percent Daily Values are based on a 2000 calorie diet.