This little indulgence is the perfect high-protein treat to share with someone special. Packed with protein and fibre, gluten free, and naturally coloured, this sweet treat may become your favourite all year long. This fudge also freezes wonderfully for times when the urge for a little something sweet hits.
Think pink
Pink Himalayan salt is a rosy hued, hand-harvested, and minimally processed alternative to common table salt. While it may contain a higher mineral content compared to a more processed table salt, the amount of minerals in pink Himalayan salt are in such small quantities that you would need to consume an unrealistic amount to gain any health benefits.
Red Velvet Fudge
Ingredients
- 2 medium red beets, trimmed
- 1/2 cup (125 mL) almond butter or cashew butter
- 1/2 cup (125 mL) unsweetened almond milk or alternative milk of your choice
- 1 Tbsp (15 mL) vanilla extract
- 1 1/3 cups (330 mL) chocolate vegan protein powder
- 2/3 cups (160 mL) finely ground oat flour
- 1/4 tsp (1 mL) finely ground Himalayan pink salt or fine sea salt
- 2 1/2 oz (71 g) dark chocolate chips, melted
Directions
01
Preheat oven to 400 F (200 C).
02
With fork, pierce each beet several times. Wrap each in parchment paper, making sure to fold over the edges to seal each beet. Place parchment-wrapped beets on rimmed baking tray or in small baking dish. Roast beets in preheated oven until easily pierced with a fork, about 50 to 60 minutes. Set aside until cool enough to handle, about 30 minutes. Carefully unwrap and, with spoon, scrape off and discard beet skins (they should come off very easily). Roughly chop skinned beets and place in food processor or blender; purée, scraping down sides of container with rubber spatula as needed, until very smooth.
03
Transfer beet purée to bowl of stand mixer fitted with paddle attachment or a mixing bowl, if using an electric hand mixer. Add almond butter, almond milk, vanilla extract, protein powder, oat flour, and salt. Mix on low speed until everything is very well combined. Mixture should resemble thick cookie dough. Line 8 inch (20 cm) square baking pan with parchment paper. Firmly press mixture in one layer into prepared baking pan. Refrigerate fudge for at least 4 hours and up to overnight.
04
Line a baking tray with parchment paper and place a wire cooling rack on top of parchment paper.
05
Lift fudge out of pan with help of parchment paper and cut into 1 1/2 inch (4 cm) squares. Place squares of fudge on wire rack before drizzling with melted chocolate. Place baking tray with fudge in refrigerator for 10 minutes. Transfer red velvet fudge to a serving plate and enjoy.
06
Any extra fudge may be stored in an airtight container in refrigerator for up to 1 week or freezer for up to 2 months. Let thaw slightly before enjoying.
