Chocolate beetroot fudge bites – an indulgent tower of raw-some goodness
The recipe for these blissfully creamy and delicious chocolate beetroot fudge bites was created purely by accident. It was a Saturday afternoon. I was heading to see That Sugar Film at 6pm. I wanted a sugar-free snack. I had a bunch of beetroot and intended to make Teresa Cutter’s (aka The Healthy Chef) Red Velvet Cupcakes (I’ve made them before – they are divine!) but had no eggs. Then I thought, chocolate beetroot brownies! Again, no eggs. So I looked in my pantry, grabbed what indulgent (and relatively healthy) ingredients I had, and went with the flow. The result? A wonderful tower of chocolate fudge heaven! It’s also raw, paleo and, of course, sugar free. Don’t let the purple colour from the beetroot fool you – this fudge is as chocolately as it gets!
450gm raw beetroot, grated
250gm cashew nut butter
6 tablespoons raw cacao powder
100gm raw cacao butter, melted
3 tablespoons brown rice syrup
1 teaspoon vanilla
Beat all ingredients in an electric mixer until well combined.*
Transfer to a 25cm square silicon cake mould and use a spatula to smooth and flatten.
Put the cake mould on a tray, cover with glad wrap (or an environmentally friendly cling wrap alternative) and freeze for 4 hours.
Remove from freezer, turn out onto a cutting board and cut into squares. Dust with extra raw cacao powder if desired. Keep the chocolate beetroot fudge bites stored in the freezer.
Makes 30 squares.
*NB: If you have a Thermomix or food processor, I’d recommend using it to blitz all ingredients. This will give you a smoother consistency. As it happens, I don’t have a Thermomix and my food processor broke. So has my blender. They won’t be replaced. I’m hanging out for a Thermomix!