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Healthy Red Velvet Fudge DIY Protein Bars from the DIY Protein Bars Cookbook (low sugar, high protein, high fiber, gluten free, dairy free, vegan) – authored by Jessica Stier of the Desserts with Benefits Blog
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Healthy Red Velvet Fudge DIY Protein Bars

Servings: 12 bars
Prep Time: 1 hr 30 mins
Total Time: 1 hr 30 mins
You would never ever know that these Red Velvet Fudge DIY Protein Bars are actually good for you.  It tastes just like any other chocolatey fudge -- it's sweet, it's rich, it's flavorful, it's fudgy.

Ingredients

Protein Bars:

Chocolate Coating:

  • 6 oz Bittersweet Chocolate (melted; I used 70% Cacao)

Instructions

For the Roasted Beet Puree:

  • Preheat your oven to 350 degrees Fahrenheit. Rinse and gently scrub two  fist-sized beets. Wrap them completely in foil, place on a baking sheet, and bake for ~1½ hours, or until a fork pierces through with ease.
  • Let sit until it’s cool enough to handle, then carefully unwrap the foil. Use a butter knife to scrape o the beet skins (they will fall off easily). Chop the beets into chunks and place in a food processor. Puree until completely smooth.

For the Protein Bars:

  • Line an 8x8” brownie pan with parchment paper. Set aside.
  • In an electric stand mixer bowl tted with a beater attachment, add all of the ingredients. Mix on low speed until everything is fully incorporated. Scrape down the sides of the bowl. Mix on medium speed for one last mix. Mixture should be thick and fudgy, like cookie dough.
  • Scoop the mixture into the brownie pan and atten it out. Tightly cover the pan with plastic wrap and refrigerate overnight.
  • Lift the mixture out of the pan. Slice into 12 bars.

For the Chocolate Coating:

  • Place a silicone baking mat on top of a jelly roll pan and line the protein bars on top. With a large spoon, ladle the melted chocolate over the protein bars. Try to encase the entire protein bar with chocolate, but it doesn’t have to be perfect.
  • Refrigerate until firm (~1 hour). Individually wrap the protein bars in plastic sandwich baggies. Store in the refrigerator for up to 1 week or stash them in the freezer.

Recipe Notes

Do not use whey/egg/casein protein!  The mixture will be gooey and won’t solidify.
I originally wasn't going to share the recipe here because I worked so incredibly hard on publishing The DIY Protein Bars Cookbook.  But I wanted to provide it here because that way, you can determine whether or not the rest of the cookbook is for you!
Nutrition Facts
Healthy Red Velvet Fudge DIY Protein Bars
Amount Per Serving (1 protein bar)
Calories 280 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4.5g28%
Sodium 110mg5%
Carbohydrates 23g8%
Fiber 6g25%
Sugar 8g9%
Protein 22g44%
Vitamin A 100IU2%
Calcium 150mg15%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, Dessert, Snacks
Cuisine: Protein Bars
Keyword: Chocolate, Dairy Free, Gluten Free, High Protein, Protein Bars, Vegan