What You'll Need
- 2 cups of medjool dates, pitted
- 2 Love Beets cooked beets, finely chopped
- 2 teaspoons pure vanilla extract
- 1/3 cup cacao powder (or unsweetened cocoa powder)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 170g unsweetened chocolate, chopped
- ¼ cup coconut oil
- 1 cup raw walnuts, chopped
What to Do
- Place the dates in a bowl and fill with boiling water. Allow dates to sit for 10 minutes to soften. While the dates are soaking, place the chopped chocolate and coconut oil in a glass bowl over a small pot of boiling water (or a double boiler), stirring occasionally until chocolate has melted.
- Drain the dates and place them in a food processor, along with the chopped beets, vanilla extract, cacao powder, cinnamon, and salt. Process until a thick and smooth – you may need to stop the food processor, scrape the sides with a rubber spatula, and start again several times.
- Leaving the food processor on, pour the melted chocolate/oil through the top and allow mixture to process until smooth.
- Fold the chopped walnuts into the fudge mixture with a rubber spatula.
- Transfer the fudge mixture to a parchment-lined 8” x 8” square baking pan and spread evenly. Place another piece of parchment paper on top of the fudge and gently press down in order to create an even, packed layer.
- Refrigerate at least 2 hours. Turn the block of fudge out onto a cutting board and slice into 16 squares with a sharp knife.