If there's one thing I've learned throughout my time writing this blog, it's that everyone loves a trusty, simple, and time-efficient recipe with a minimal number of ingredients. I've also learned that a whole lotta people love fudge.
Over the past few months, I've posted this 3-Ingredient Peanut Butter Fudge recipe and this 5-Ingredient Pumpkin Pie Fudge recipe, and both have quickly become reader favorites. It works out well, because they're also two of my favorite recipes. Great taste buds think alike. Since those two were hits, I figured I'd offer up another simple fudge recipe utilizing all whole foods, plant-based ingredients.
I knew I wanted this fudge to have chocolaty notes and a splash of holiday sparkle, so red velvet fudge seemed like the perfect route to take. However, I didn't want to douse a bunch of goodness-filled ingredients with food coloring, so I got creative. Beets offer an intense ruby-hued color to anything they come in contact with, including hands, cutting boards, and clothes. Although I've had my fair share of beet-stained hands and white shirts since I began juicing earlier this year, I had yet to use beet juice to lend color to food. So, I figured it was time to use those potent staining effects in a more productive manner.
To make this fudge, you'll begin by juicing one beet. If you don't have a juicer, you can blend or purée the beet, place the pulp in a nut milk bag or cheese cloth, and squeeze the juice into a bowl. You'll only need ¼ cup of juice, so it's not too daunting to tackle this step by hand.
Once you have your beet juice, you'll add it to a medium sauce pan along with coconut butter, pure maple syrup, raw cacao powder, and vanilla extract. You'll warm the mixture over low heat and stir continuously for about five minutes or until you have a glossy, smooth, and velvety mixture.
Then, pour the mixture into a small container that's been greased with coconut oil and pop it in the refrigerator to set for two hours. After the fudge has set, you'll pop it out of the container, slice it, and indulge in its chocolaty, red-velvety flavors. The beet juice is undetectable thanks to the richness of the raw cacao, so that secret is safe with you and me.
Alright, enough chit-chat; beet it... and make this fudge.
I'm sorry. I couldn't resist.
📖 Recipe
Just Beet It 5-Ingredient Red Velvet Fudge
Ingredients
- 1 medium beet, stem cut and thoroughly washed
- 1 cup coconut butter
- 3 ½ tablespoons pure maple syrup
- 2 tablespoons raw cacao powder
- 1 teaspoon pure vanilla extract
Instructions
- Quarter the beet and run it through a juicer. If you don't have a juicer, you can blend it, place the pulp in cheese cloth or a nut milk bag, and squeeze out the juice. You need ¼ cup beet juice for the recipe.
- Add the coconut butter, ¼ cup beet juice, pure maple syrup, raw cacao powder, and vanilla extract to a small sauce pan over low heat.
- Stir continuously for 4-5 minutes or until the coconut butter has melted and the mixture is smooth and glossy.
- Pour the mixture into a 3x5 container that has been greased with coconut oil.
- Refrigerate for 2-3 hours or until completely set.
- Pop the fudge out of the pan and slice it into squares.
- Store fudge in refrigerator.
Karen says
Oh WOW, what an amazing idea! This looks fantastic, and EASY which I love! I really have to try this! Pinned!
Alissa says
This looks awesome! Very clever to use beets here, and it turned out so pretty. Putting this recipe on my list of holiday confections to make!
Celeste Jackson says
I have always avoided red velvet anything because of the food coloring but have always been drawn to the look of it. This is perfect!
Jenn says
Wow! Ingenius! I have soooo many leftover shredded beets in the fridge right now. I am making this tomorrow!
Ashley says
Thanks, Jenn! I hope you love this recipe!
MJ says
Hi, I was just wondering, if in this recipe if the coconut oil can be a substitute for the coconut butter that it calls for. Thanks.
Ashley says
Hi MJ! Unfortunately, it has to be coconut butter or it won't set up and the texture and flavor will be off. You can make your own coconut butter by processing coconut flakes in a food processor.
MJ says
thanks for the info !
Sal says
This was so fun to make. Took very minimal effort! I love the way that you use beet juice as your secret weapon... So technically, I think this fudge counts for one of my veggie servings for the day, right? :)
Ashley says
So glad you enjoyed the recipe, Sal! And yes, I say it counts as a serving of veggies :)
cakespy says
OMG this is my DREAM DESSERT!! I am so glad I came across it - I am a beet fanatic. <3
Ashley says
So glad you came across it, too! Hope you enjoy the recipe. <3