Vegan Beet Fudge

Hot diggity! This vegan beet fudge is decadent. The combination of coconut, beets, and dark chocolate is absolutely stunning, especially if you are a lover of beets. Serve this fudge for a family dessert, for Valentine's Day to celebrate the beet's vibrant red and pink hues, or for a way to experience a totally new presentation of beets, just for the heck of it. 

In order to create the perfect texture for these vegan fudge bites, it is essential to use a Vitamix or incredibly awesome high-speed blender or food processor. However, if the texture is not stellar, the beet fudge yumminess factor trumps desired texture. Also, you definitely need to use coconut butter as the texture and flavor largely depend on that specific ingredient. 

Vegan Beet Fudge


Beet Fudge Ingredients

  • one heaping cup of chopped steamed beets (about 8oz)
  • 1/2 teaspoon liquid Stevia (or your preferred sweetener)
  • 2-3 teaspoons vanilla extract
  • 1/2 cup softened coconut butter* + 1 tablespoon (about 5 oz)
  • 1-2 tablespoons water (you could do 1 tablespoon maple syrup if more sweetness is desired)

*Coconut butter is different from coconut oil. Coconut oil is the oil extracted from coconut meat. Coconut butter is the whole meat of the coconut pureed into a butter. Artisana Organic Raw Coconut Butter is a favorite!

Dark Chocolate Sauce Ingredients

  • 6 tablespoons raw cacao powder (1 oz) -could use regular cocoa powder
  • 1/4 cup coconut nectar, maples syrup, agave or honey (3oz)
  • 1/3 cup coconut oil, liquid (around 2 1/4oz)
  • 1 teaspoon vanilla extract


1.      Cut beets into quarters and steam until tender (about 15-20 minutes). Leave skins on. Beets retain more vibrant color and nutrients when skins are left on during steaming or cooking (a beet is cooked when you can easily insert a fork into its center). Peel beets. 

2.      Place all ingredients into a Vitamix or food processor.

3.      Soften the coconut butter before measuring out 1/2 cup and 1 tablespoon. The one tablespoon is added because the 1/2 cup made the consistency just a tad too soft; adding in that extra tablespoon should help.

4.      Blend until smooth and creamy. This works best if all ingredients are at room temperature.

5.      Pour into your pan of choice. I used a small ceramic carafe. 

6.      Set in freezer or fridge for 3-5 hours or until firm to touch.

7.      Remove from pan, or if you used a knife-friendly pan, you can cut into slices and carefully remove.

make chocolate sauce

8.      Gather ingredients into a large bowl and stir well.

9.      With a spoon, drizzle the chocolate sauce over your beet fudge pieces.

10.  Coconut nectar makes the chocolate sauce really thick and sticky, but if you cannot locate coconut nectar, substitute maple syrup, agave, or honey to create a good texture. 

11.  If you have any leftovers, store in refrigerator for 5-6 days. 

Photo Credit & Recipe adapted from Purely Twins.