November 15th, 2024
Recipes
Beet Freezer Fudge
Valentina P
- Difficulty
•
- Time 15" plus chill time
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
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
- Step 1: If the dates seem dry or hard, soak them in warm water for 30 to 90 minutes prior to using. Drain well.
- 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.
- 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.
- 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.
- 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.
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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
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
- Step 1: If the dates seem dry or hard, soak them in warm water for 30 to 90 minutes prior to using. Drain well.
- 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.
- 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.
- 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.
- 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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What you should eat next
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:
