Drool worthy fudge! Promise these little guys won’t last long
They are soft and creamy with a touch of sweetness from the stevia and the dark chocolate sauce on top makes it one happy party in the mouth. Now you don’t have to put the chocolate sauce on top, the beet fudge is pretty darn tasty on it’s own too. But chocolate makes everything better, right? Oh and pair these fudge bites with some wine… creates for an even better celebration! oh picturing that right now! Eeeek! We are so thrilled how well using beets to replace the pumpkin in our original fudge recipe worked!
What is not to love! Chocolate! Creaminess! Sweetness! Pure heaven if we say so ourselves.
Inspired by our very popular and super easy pumpkin pie fudge recipe that so many of you made and loved!! And now we think you will love this version just as much!
The chocolate sauce on top just completes these beet fudge pieces.
So rich and oh sooo creamy! Dust with some cocoa powder for a more dramatic look.
We also used stevia in the fudge part to help make them lower in sugar, but feel free to use 2-3 tablespoons of your favorite liquid sweetener.
Purelytwins recipe: Chocolate covered beet fudge bites - makes 8-9 mini fudge pieces
Purelytwins recipe: Chocolate covered beet fudge bites inspired by our homemade pumpkin pie fudge prep-time: 5 minutes set-time: 3-4 hours in freezer (leave in refrigerator)
Beet Fudge Ingredients:
one heaping cup of chopped steamed beets (about 8oz)
1/2 teaspoon liquid stevia
2-3 teaspoons vanilla extract
1/2 cup softened coconut butter + 1 tablespoon (about 5 oz) *could do coconut oil or make
homemade coconut butter
1-2 tablespoons water ( I did two) ** you could do 1 tablespoon maple syrup if desired
Dark Chocolate Sauce ingredients: inspired this chocolate sauce
6 tablespoons raw cacao powder (1 oz) **could use regular cocoa powder
1/4 cup coconut nectar (could use maple, agave or honey) (3oz)
1/3 cup coconut oil, liquid (around 2 1/4oz)
1 teaspoon vanilla extract
Skin and chop your beets, and steam till tender.
Place all ingredients into a vita-mix. For the coconut butter, soften it first before measuring out 1/2 cup and 1 tablespoon. I added the one tablespoon because the 1/2 cup made it just a tad too soft so think adding in that extra tablespoon should help.
Blend till smooth and creamy. This works best of all ingredients are at room temperature.
Pour into your pan of choice. I used individual cheesecake mold pan.
Set in freezer or fridge for 3-5 hours, or till firm to touch.
Remove from pan. Or if you used a regular pan you can cut into slices and carefully remove.
Make your chocolate sauce by gathering ingredients into a large bowl and stirring well.
Drizzle with a spoon the chocolate sauce over your beet fudge pieces.
By using coconut nectar made the chocolate sauce really thick and sticky, FYI, but oh sooo good. Highly recommend licking the chocolate sauce bowl when done, hehe.
If you have any leftovers, store in refrigerator for 5-6 days.
Happy “early” Valentine’s day from our kitchen to yours! As everyone deserves a little love and sweet treat!
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