Beetroot Fudge Bites

Beetroot? Fudge? Stay with us, these are amazing! The twins from PurelyTwins were kind enough to let us share this with you...let's dive in

vegan | gluten free | refined sugar free


Beet Fudge:
one heaped cup of chopped steamed beetroot (about 8oz)
1/2 teaspoon liquid stevia
2-3 teaspoons vanilla extract
1/2 cup softened coconut butter + 1 tablespoon (about 5 oz) *could do coconut oil
1-2 tablespoons water

Dark Chocolate Sauce:
6 tablespoons cacao powder (1 oz) 
1/4 cup coconut nectar (could use maple or agave) (3oz)
1/3 cup coconut oil, liquid (around 2 1/4oz)
1 teaspoon vanilla extract


To make beet fudge:
Skin and chop your beets, and steam until tender.
Place all ingredients into a Vitamix.
For the coconut butter soften it first before measuring out 1/2 cup and 1 tablespoon. I added the one tablespoon because the 1/2 cup made it just a tad too soft so think adding in that extra tablespoon should help.
Blend until smooth and creamy. This works best if all ingredients are at room temperature.
Pour into your pan of choice. I used individual cheesecake mold pan.
Set in freezer or fridge for 3-5 hours, or until firm to touch.
Remove from pan. Or if you used a regular pan you can cut into slices and carefully remove.

To make chocolate sauce:
Gather ingredients into a large bowl and stir well.
Drizzle chocolate sauce with a over your beet fudge pieces with a spoon.
By using coconut nectar the chocolate sauce will be really thick and sticky, FYI, but oh sooo good. Highly recommend licking the chocolate sauce bowl when done, hehe.
If you have any leftovers, store in refrigerator for 5-6 days.


set-time for fudge: 3-4 hours in freezer (leave in refrigerator)

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