Decadent Red Velvet Fudge – Guilt-Free Vegan Indulgence

Experience the delightful guilt-free indulgence of Red Velvet Fudge made with roasted beet puree, perfect for keto and vegan diets.

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Prep Time 30

Chill Time 6

Total Time 6 30

Servings: 16 squares

Course: Dessert

Cuisine: Keto, Vegan

Calories: 90

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fudge Base

1 cup Raw Cashew Pieces Soaked for creaminess
1/2 cup Unsweetened Vanilla Almond Milk Any plant-based milk works
1/2 cup Roasted Beet Puree Can use raw or canned beets
1 teaspoon Vanilla Extract
1 tablespoon Liquid Stevia Extract Sugar-free sweetener
1/4 teaspoon Pink Himalayan Salt Can substitute regular salt

For the Chocolate Flavor

1/4 cup Organic Raw Cacao Butter Melted
1/4 cup Unsweetened Natural Cocoa Powder Carob powder optional

For the Protein Boost

1/4 cup Vanilla Brown Rice Protein Powder Whey protein may require modification

Equipment

8x8 inch brownie pan
High-speed blender
small saucepan

Method

Step-by-Step Instructions

Line an 8x8" brownie pan with parchment paper.
In a medium bowl, combine cashews, almond milk, and roasted beet puree; soak for at least 6 hours.
Drain the mixture and blend with vanilla extract, liquid stevia, and salt until smooth.
Melt cacao butter; blend into the cashew mixture until combined.
Add protein powder and cocoa powder to the blender; blend until fully incorporated.
Pour the mixture into the prepared pan, spreading evenly.
Cover and chill in the refrigerator for at least 6 hours or overnight.
Once set, slice into squares and serve.

Nutrition

Serving: 1squareCalories: 90kcalCarbohydrates: 8gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 40mgPotassium: 150mgFiber: 2gSugar: 1gVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Ensure cashews are well-soaked and blended for the best texture. Chill the fudge overnight for optimal flavor.

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