Beet Freezer Fudge - Bravabod
Recipes

Beet Freezer Fudge

Valentina

This show-stopping raw fudge is as beautiful to look at as it is to eat. The rich purple color comes courtesy of raw beets, which add a natural sweetness that pairs so well with the licorice-like complexity of fennel. This gut-soothing fudge is not your average crushingly-sweet variety; it's definitely suited to a refined palate and makes for a very memorable desert to those who appreciate something a bit different. A strong food processor will provide the smoothest results here. 

How To MakeDiet Type: Plant-based

liked this

Freeze For 2-4 months

Best by 3-4 days


Shopping List
  • 1 cup medjool dates, pitted
  • 1 cup grated raw beets
  • 1 cup raw almonds
  • 1/2 cup raw fennel, chopped
  • 1/2 cup shelled pistachios
  • 4 tablespoons vegan protein powder of choice (Note 1)
  • 1 teaspoon cinnamon
  • 1 teaspoon maca
  • 1 teaspoon fennel pollen (optional, for extra fennel flavor)
  • 1/4 teaspoon ground ginger

Instructions
  1. Step 1: If the dates seem dry or hard, soak them in warm water for 30 to 90 minutes prior to using. Drain well.
  2. Step 2: Choose 1 small (6 in. x 6 in.) freezer-safe container, or something similar. The larger the container, the less tall the fudge will be. Line the pan with plastic wrap or parchment paper for easy removal later.
  3. Step 3: Squeeze any excess moisture from the beets using a clean tea towel or paper towels. Use something you don't mind staining pink. Add the squeezed beets to a food processor, along with all remaining ingredients. Pulse until smooth, about 3 to 5 minutes. Scrape down the sides as needed.
  4. Step 4: Transfer the thick fudge evenly into the lined container. Freeze until hardened, about 2 to 3 hours. Once hardened, set on the counter for a few minutes or until you can lift the fudge from the container using the plastic/parchment flaps. Cut into pieces.
  5. Serve: Store the fudge in the freezer. It has a soft texture that means it can be eaten directly from frozen. Enjoy.

Recipe Notes

Note 1: Protein powder can be substituted with an equal amount of additional almonds.

Nutrition

This show-stopping raw fudge is as beautiful to look at as it is to eat. The rich purple color comes courtesy of raw beets, which add a natural sweetness that pairs so well with the licorice-like complexity of fennel. This gut-soothing fudge is not your average crushingly-sweet variety; it's definitely suited to a refined palate and makes for a very memorable desert to those who appreciate something a bit different. A strong food processor will provide the smoothest results here. 

How To MakeDiet Type: Paleo

liked this

Freeze For 2-4 months

Best by 3-4 days


Shopping List
  • 1 cup medjool dates, pitted
  • 1 cup grated raw beets
  • 1 cup raw almonds
  • 1/2 cup raw fennel, chopped
  • 1/2 cup shelled pistachios
  • 4 tablespoons paleo protein powder (Note 1)
  • 1 teaspoon cinnamon
  • 1 teaspoon maca
  • 1 teaspoon fennel pollen (optional, for extra fennel flavor)
  • 1/4 teaspoon ground ginger

Instructions
  1. Step 1: If the dates seem dry or hard, soak them in warm water for 30 to 90 minutes prior to using. Drain well.
  2. Step 2: Choose 1 small (6 in. x 6 in.) freezer-safe container, or something similar. The larger the container, the less tall the fudge will be. Line the pan with plastic wrap or parchment paper for easy removal later.
  3. Step 3: Squeeze any excess moisture from the beets using a clean tea towel or paper towels. Use something you don't mind staining pink. Add the squeezed beets to a food processor, along with all remaining ingredients. Pulse until smooth, about 3 to 5 minutes. Scrape down the sides as needed.
  4. Step 4: Transfer the thick fudge evenly into the lined container. Freeze until hardened, about 2 to 3 hours. Once hardened, set on the counter for a few minutes or until you can lift the fudge from the container using the plastic/parchment flaps. Cut into pieces.
  5. Serve: Store the fudge in the freezer. It has a soft texture that means it can be eaten directly from frozen. Enjoy.

Recipe Notes

Note 1: Grain-free protein powders include hemp, pumpkinseed, and collagen. Alternatively, protein powder can be substituted altogether with an equal amount of additional almonds.

Nutrition

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Beet Freezer Fudge

PT15M 1 cup medjool dates, pitted 1 cup grated raw beets 1 cup raw almonds 1/2 cup raw fennel, chopped 1/2 cup shelled pistachios 4 tablespoons vegan protein powder of choice (Note 1) 1 teaspoon cinnamon 1 teaspoon maca 1 teaspoon fennel pollen (optional, for extra fennel flavor) 1/4 teaspoon ground ginger Gluten Free Paleo Vegan 12 Servings Ingredients:

12 Servings

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