beet fudge chocolate protein hearts

Howdy luvs,

Now that we all got our butts kicked with our purely training workout it’s time for another yummy dessert. Our last one in honor of Valentine’s day. Hopefully you guys did not get tired of seeing all these heart-shaped themed desserts?!   When we starting planning out all the things we wanted to make for Valentine’s day our list just kept growing. And now we still have some ideas… guess they will have to wait until next year

Now this dessert cake we are sharing today is inspired from our other layered unbaked bites.  We are calling this hearts instead of bites. Why? Well they are shaped as hearts. And we thought it was a cute name for them. That is one of the hardest things we battle with our recipes is coming up with cute names.  It really all depends on the recipe for us. Some it is super easy to create a catchy name, but for others it is more difficult. Who knew that naming recipes would be such a task? And blog titles — now that is a whole other topic.

These double layer protein hearts are another fancy looking dessert that is pretty simple to make. A few extra steps, but worth it!

Beet fudge chocolate protein hearts with a carob coconut oil glaze.

valentine chocolate protein beet fudge hearts purelytwins

These cute little hearts are mostly raw, gluten-free, grain-free, vegan and paleo friendly. And low in sugar.

double layer beet fudge chocolate protein hearts

We got the idea for this recipe from our other protein stacks from our bite-size pumpkin treats to our andes mints.

We loved how those recipes turned out. And thought of doing something similar for Valentine’s day. That is where the heart shaped came into play along with the pink beet fudge layer.

making fudge protein hearts

We used a heart shaped cookie cutter to be our mold. We first made up our chocolate protein thin mints (just omitted the mint and did more vanilla extract). Scooped the chocolate protein batter into the heart shaped. Pressed firmly then carefully pull up the cookie cutter to leave the heart shaped chocolate bottom. Continue that until all the batter is used up.

beet fudge protein hearts recipe purelytwins

After you have your chocolate protein base you then make our beet fudge. And place the heart shaped cookie cutter on top of the chocolate hearts and do the same thing with the beet fudge. Continue to top each bottom with a beet fudge heart.

Place them in the refrigerator to set. You will have extra beet fudge. You can shape any way you want. And enjoy as fudge. Or coming soon we’ve got a fun little way to eat up the remaining fudge.

unbaked chocolate protein beet fudge hearts with carob glaze purelytwins

And we topped our chocolate protein beet fudge hearts with a simple carob glaze. You could do this chocolate sauce but we felt like carob. We have been eating chocolate non stop over here, so felt it was time to change it up some. It has been awhile since we have had carob, forgot how much we enjoy the flavor.

Promise making these into heart shapes are worth that little extra step :)

Made with love!

How to make grain-free raw chocolate protein beet fudge hearts.

beet fudge chocolate protein hearts

beet fudge chocolate protein hearts

Raw, grain-free, gluten-free, dairy-free, paleo and vegan friendly beet fudge chocolate protein hearts. A healthy Valentine's Day dessert.


    Chocolate bottom base
  • make one recipe of our protein thin mints just omit the mint.
  • Pink layer
  • make one recipe of our beet fudge
  • Carob glaze
  • 3-4 tablespoons carob
  • 2 tablespoons coconut oil,liquid
  • 1 teaspoon vanilla extract
  • few drops of stevia or 1 tablespoon maple syrup


    Making bottom layer.
  1. Follow instructions here to make bottom layer. You can scoop into circles if you would like but we used a heart shape cookie cutter to make heart shapes.
  2. Once you have chocolate protein batter all mixed begin to spoon batter into your heart shaped mold. Fill as thick or thin you want your bottom layer to be. Continue until all the batter is used up.
  3. Make beet fudge.
  4. Follow directions here on making fudge.
  5. After you have your fudge batter all blended together. Follow the same steps you did for the bottom layer with using the heart shaped cutter as your guide. Place cookie cutter on top of bottom layer and spoon beet fudge into the mold. Carefully lift up the cookie cutter.
  6. Continue filling until all the bottom layers have a top.
  7. You might have some beet fudge leftover.
  8. Make carob glaze if desired.
  9. You don't have to make the glaze on top.

Hope you enjoy our beet fudge chocolate protein hearts :)

What is something that you’ve been enjoying lately?


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