Dark Chocolate Beetroot Fudge {Vegan}

Indulgent treats are popular during the winter months and most especially in December, but it's not just because of the holiday season but also because we often desire a treat to pick us up during the cold and gloomy months of winter. And, as far as I am concerned, sweets like fudge are simply delicious any time of year, especially when they are easy to make and keep well.

If you enjoy a few nuts in your fudge, then you'll definitely want to try this one. Finely chopped walnuts add a pleasant crunchy contrast to the rich and moist fudge that is sweetened with succulent medjool dates. The taste of beet is nearly imperceptible, but their addition does add a hint of sweetness and moistness. It's rather like a rich fudgy brownie, without the addition of flour.

Essentially no-bake, only the beet must be cooked ahead of time, either by roasting in the oven or boiling until fork tender. The chocolate is also melted in a small saucepan and then added into the food processor. This recipe is straightforward to prepare and the only slightly time-consuming elements are chopping the nuts finely, pitting and roughly chopping the dates, and having the patience to gently melt the chocolate over low heat so it does not burn. The fudge is stored in the refrigerator or freezer, and will last for a good while, especially if you decide to freeze it.

The best thing about this sort of sweet that I I usually have on hand is that they are homemade, quite often raw, satisfying and essentially good for you too, provided the urge to over-indulge is resisted. A few small nibbles of this rich fudge is all that is really needed to satisfy even the fiercest craving for chocolate.

Dark Chocolate Beetroot Fudge {Vegan}

Recipe by Lisa Turner Adapted from The Roasted Root Published on December 20, 2018 Rich and moist chocolate and walnut refrigerator fudge sweetened with dates and beet Print this recipe Ingredients: 6 oz (170 g) unsweetened dark chocolate, chopped 1/4 cup coconut oil 20 medjool dates, pitted and chopped* 2/3 cup cooked beet, chopped 2 teaspoons vanilla extract 1/3 cup cacao or cocoa powder 1/2 teaspoon ground cinnamon 1/4 teaspoon sea salt 1 cup raw walnuts, chopped Instructions: Line a 8 by 8 inch baking pan with parchment paper. In a small saucepan, melt the chocolate and coconut oil over low heat, stirring often. In a food processor, add the dates, beet, vanilla, cacao or cocoa, cinnamon and salt. Process until well blended and smooth. If necessary, scrape down the sides of the bowl with a spatula and continue to process. Pour in the chocolate and process again until smooth. Fold in the walnuts. Transfer the mixture to the prepared pan and spread evenly. To press down further, cover with a piece of parchment paper and pack down firmly. Place the fudge in the refrigerator to set for a few hours. To serve, remove the fudge from the pan using the sides of the parchment paper and slide onto a large cutting board. Using a sharp knife, cut into bite-size or 1-inch squares. Store remaining fudge in the refrigerator in a sealed container or in the freezer for up to several weeks. Note: If the dates used have been around for a while and are not longer moist, soak in hot water for 20 minutes to soften. Drain well and proceed. Makes about 24 to 32 pieces

More decadent but healthy fudge recipes to enjoy from Lisa's Kitchen:
Raw Peanut and Coconut Butter Fudge
Cocoa Nut Butter No-Bake Fudge
No-Bake Coconut Oil Fudge
Raw Peanut Butter Fudge
No-Bake Peanut Butter and Cocoa Fudge
Tahini Freezer Fudge {Vegan}