Here I go again with the Raw Fudge!  I can’t stop, I swear.  I’m addicted to the super creamy textures, I’ve fallen in love with the amazing flavors, and I’m in complete adoration over the beautiful colors.  Just in case you’re wondering, I’ve made 4 raw desserts in the last few weeks… Chocolate Peanut Butter Raw Cheesecake, Matcha Green Tea Fudge, Blueberry Coconut Fudge, and finally, this Raw Red Velvet Fudge!  Both my fridge and freezer are full of green, blue, and red cubes.  I’m pretty much living the life.  But onto this Healthy Raw Red Velvet Fudge — it’s sweet, it’s got a hint of chocolate, and it melts in your mouth.

OH, and did I mention it’s hiding a VEGETABLE?!?

You’d never know it though.  I’ve got a tumultuous relationship with beets — aka, I hate their flavor but love the vivid red color it gives off — and I am addicted to this fudge.  I can’t taste the beets at all.

That’s what I call a win-win-win-win-win-win-win-win-WIN!

You win so much because it’s healthy and it’s hard to tell.

  • 12oz Raw Cashew Pieces
  • 1½ cups Unsweetened Vanilla Almond Milk
  • 246g (1 cup) Roasted Beet Puree**
  • 4 tsp Vanilla Extract
  • 1 tsp Stevia Extract
  • ¼ tsp Pink Himalayan Salt
  • 224g (1 cup) Raw Cacao Butter, melted
  • 84g (4 scoops) Vanilla Brown Rice Protein Powder
  • 20g (¼ cup) Unsweetened Natural Cocoa Powder

  1. Line an 8×8″ brownie pan with parchment paper both ways.
  2. In a sealable container, add the cashews, almond milk and beet puree.  Cover with a lid and refrigerate overnight.
  3. The next day, dump the entire cashew/milk/beet mixture into a high-speed blender (I used my Vitamix).  Add the vanilla extract, stevia extract and salt.  Blend on high speed until completely smooth.
  4. Pour in the melted cacao butter and blend again.
  5. Add the protein powder and cocoa powder and blend one last time.
  6. Scoop the mixture into the prepared pan and spread it out.  Tap the pan on the counter a few times to help get rid of air bubbles.  Use an offset spatula if you want to spread out a perfectly flat top!  Cover the pan and refrigerate overnight.
  7. Slice, serve, and enjoy!

This recipe is considered “high-raw.”
**I used roasted beet puree (instructions on how to make roasted beet puree HERE) because that’s what I had on hand from making Red Velvet Pancakes! I know it’s roasted and not “raw” but roasted beets have a better flavor than raw (in my opinion), and provide an amazingly vibrant reddish pinkish color. You can probably use grated raw beets or canned beets, but I haven’t tried those variations so I can’t say how they’ll turn out.



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