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Choc beetroot fudge

Easy dairy and gluten-free choc beetroot recipe

Dense chocolately fudge with beetroot and espresso. A healthy wholesome mid afternoon snack made with home grown beetroot
Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Author Kyrstie Barcak - A Fresh Legacy


  • 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


  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.