Cocao Beetroot Fudge

Chocolate and beetroot are an accepted food combination now, no longer seen as weird or strange, it was first made popular by Stephanie Alexander many years ago. You will find many variations of her theme across the internet. I first discovered it a number of years ago and started my love affair with the combination with this recipe for Choc Beetroot biscuits that I shared over at Childhood 101.

Beetroot and raw cocao is a lovely (and healthy) way to enjoy the earthy flavour of beetroot with the intensity of raw cocao. To lift it up a notch I added some espresso coffee and a little maple syrup for some sweetness. Please note: I cut sugar from my diet a number of months ago and as a result my palate is sensitive to sweetness and now prefers the bitterness and density of raw cocao, sans sweetness. You may wish to double the maple syrup in the recipe if you prefer a sweet snack.

This recipe was inspired by the numerous beetroot harvests I have been collecting from my spring garden as I clear out the space to make room to plant summer vegetables. I am also more than a little in love with my new Breville Kitchen Wizz Pro food processor*. I love the digital timer and powerful blades that make short work of creating nut butters. Any excuse I can dream up to test out one of its many many functions, or attachments is a good one.

* Note: I was gifted this machine and I adore it. It is the best, most versatile food processor I have ever used.  I especially love the mini bowl and blade it comes with so you can use it for processing a small amount, as well as larger, bulk cooking preparation.

Allow time for this fudge to set. It is not quick to set and will require a number of hours.  I recommend making it the day prior to serving if you can do so.

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Easy dairy and gluten-free choc beetroot recipe

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Dense chocolately fudge with beetroot and espresso. A healthy wholesome mid afternoon snack made with home grown beetroot

Course: Dessert

Servings: 8

Author: Kyrstie Barcak - A Fresh Legacy

Ingredients

• 1 grams medium-large beetroot approx. 400
• 1 cups and 1/2 almonds
• 1/4 cup espresso coffee
• 1/4 cup raw cocao powder
• 1/4 cup maple syrup
• 1 tablespoon melted coconut oil
• To serve:
• extra cocao powder for dusting
• coriander flowers or desiccated coconut optional

Instructions

1. Cut the top off a freshly harvested, washed beetroot
2. Add to a saucepan of water and bring to the boil
3. Boil until the beetroot is tender in the middle - insert a skewer to test readiness
4. Remove from the water and wearing gloves gently rub the skin off
5. Set aside to cool
6. Add the almonds to the food processor bowl with the quad blade and process for a few minutes until a butter is formed
7. Roughly chop the beetroot into quarters and add to the bowl
8. Add the remaining ingredients and process until smooth and well combined
9. Line a slice tray with baking paper and pour in the mixture, smoothing it evenly into the tray
10. Place into the freezer to set - I leave it overnight
11. Slice to serve and allow to sit for a few minutes before serving, dusted with extra cocao powder and edible flowers or coconut
12. Store in an airtight container in the freezer

Recipe Notes

Freezer time to set is NOT included in the prep time for this recipe.
Make this recipe a day in advance to allow time to set.

Enjoy! Are you a fan of this flavour combination? I think this fudge will make a great 3 pm summer snack when your energy levels need a boost to get you through until dinner time.