Here’s a healthy alternative to the usual chocolate and sweets overload that many of us experience on Valentine’s Day. Whether you spending it stag, with friends, or with a significant other, this is an easy and and tummy-friendly recipe!
The recipe calls for a secret ingredient- beets! What, vegetables in my dessert?! Yes! Beets are naturally quite sweet so they play perfectly into many dessert recipes. Beets are loaded with vitamin C, folate, betaine for inflammation. They increase nitric oxide which can help with exercise and brain function (my senior thesis in college was actually all about beet juice and exercise!) and they also contain nutrients to help your heart, immune system, detox systems, and boost iron levels. Talk about a super food!
Valentine’s Day Beet Fudge
1 medium-large beet, cooked* and chopped (about 3/4-1 cup)
1/2 cup fresh cut strawberries or raspberries
1/2 cup melted coconut butter
2 tbs. melted coconut oil
2 tbs. maple syrup (you can add more for increased sweetness)
1 tsp. vanilla extract
chocolate chips (optional)
shredded coconut (optional)
*Cook your beets however you like- boil, steam, bake. My favorite way is to wrap them in tinfoil (skin on), poke a few holes and cook at 450F for 1-1/5 hours, until soft when pierced with a fork. Let cool slightly and the skin should peel right off.
Blend all ingredients together in a blender or food processor, except the chocolate chips and coconut. If you have fudge molds, you can pour batter into there OR spread out on a parchment lined baking sheet or dish. Since it’s fudge, you can make it as thin or thick as you like, I suggest somewhere between 1/4-1 inch thick.
Sprinkle your toppings on, pressing them slightly into the fudge to make sure they stick.
Freeze for at least 2 hours before cutting or breaking up into desired shapes and sizes. Serve immediately (this melts fast) or keep stored in the freezer.
Alternatively, you can melt chocolate and drizzle it on top of fudge pieces when ready to serve.