Mmmm … these are so fudgy, sweet, rich, flavorful and devilicious! It’s like any other fudge – raw, vegan of course. These cute little babies have all of my favorites in one delicious treat.
Today’s post will be short and sweet … just like me;) I’ve come up with some fun, here is my favorite sweet treat that not only taste delicious, but are loaded with fiber, protein and healthy too. Addicted to beets? Do yourself a favor and treat yourself to a fudge today. You are going to love this recipe! There are several ways to enjoy raw beets and here is one more reason to eat beets all day! Every day! Yes, I love beets … whatever it is, there’s one thing I’m sure of – I’m at a whole new level of addiction.
They are super quick to make, 20 minutes or even less. To make just throw everything into the food processor (a blender will also do) pour into your silicone mold or square cake tin and voilà! How easy is that? It is best if you refrigerate for overnight before serving.
1 cup beetroot, peeled and chopped
1/4 cup dates
1 cup organic full fat coconut milk, chilled*
1/3 – 1/2 cup oat flour
2 tbsp coconut oil
1 tbsp cacao butter, melted
seeds of 1/2 vanilla bean
2 tbsp cacao or carob powder
1 tbsp beetroot powder for dusting
*Place (organic full fat) coconut milk in a fridge for overnight. Once is chilled flip it upside down and open the can. Pour the liquid in a small bowl and set aside. Scoop the chilled milk cream into a food processor.
Enjoy! This is truly one of my new favorites! Yes, that’s right.
1 cup beetroot juice
juice of 1 inch ginger
juice of 5 -6 lemon
sweetener to taste
3 cup of herbal tea; made of 3 cup filtered water + 1/4 cup dried hibiscus flower + 1 tbsp dried orange blossom + 1 tbsp goji berry soaked overnight,
*2 handfuls of ice
Wash and prep all ingredients. Juice beets, lemons and ginger. Add remaining ingredients and stir until combined. YUM
Happy Valentine’s Day! xx