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Desserts & Cakes

Chocolate Beet Fudge with Walnuts

Preparation: 25 minutes // Serves: 16

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

  1. 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.
  2. 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.
  3. Leaving the food processor on, pour the melted chocolate/oil through the top and allow mixture to process until smooth.
  4. Fold the chopped walnuts into the fudge mixture with a rubber spatula.
  5. 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.
  6. Refrigerate at least 2 hours. Turn the block of fudge out onto a cutting board and slice into 16 squares with a sharp knife.