Recipe: Beetroot Chocolate Chip Fudge

The ultimate Valentines day treat – or for any time of year really! This beetroot fudge is creamy, melt in your mouth, goodness that also happens to be gluten free, dairy free, and refined sugar free! The beetroot powder gives it a slight “beet-y” flavour, making it great for a sweet and unami healthy treat!


– 1 cup sunflower seeds
– 1/2 cup walnuts
– 1/2 cup medjool dates
– 1/4 cup oats
– 1/4 cup raw honey
– 1/4 cup unrefined coconut oil
– 3/4 Tbsp. beetroot powder (I use Salus brand but there are different options at most health food stores)
– 1/2 cup dark chocolate chips plus more to melt for drizzling
– 1-2 tsp of almond milk (for melting chocolate)


-Place the sunflower seeds, oats and walnuts in a blender and grind until you reach a fine flour like consistency
– Add the dates, honey coconut oil, and beet root powder either to your blender with the seeds, nuts, and oats, or transfer everything to a food processor to mix there
– Once everything is well incorporated, remove dough from blender, place in a bowl and fold in chocolate chips
– Press the dough into a 9 x 5 loaf pan and place in the freezer to set for 40 minutes
– In the mean time, melt an additional 1/2 cup of chocolate chocolate chips on the stove top on LOW, with a tiny splash of almond milk, stirring the entire time
– Remove the fuduge from the freezer, and drizzle with the melted chocolate using a spoon or fork
– Place back in the freezer for 5-10 minutes before removing and then cutting into square size pieces. You might need to allow it to sit on the counter for 8-10 minutes to soften up before cutting

I hope you enjoy this incredibly delicious, healthy, pink treat!

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