These cups speak for themselves…chocolate and beet? A match made in heaven! They are super decadent and delicious! I sweetened the chocolate with stevia and it was perfect. If you want to substitute with honey, I wrote down the appropriate amount in recipe.
- 2 large beets, peeled and roasted
- 1/2 cup of coconut butter melted
- 2 tablespoons of beef gelatin
- 1/2 NuNaturals cocoa powder
- 1/2 cup coconut oil melted
- 1/2 teaspoon of vanilla extract
- 2 full droppers of NuNaturals liquid (no alcohol) vanilla stevia (if you’d rather use honey, use 3 tablespoons)
- Dash of sea salt
Roast the beets (I wrapped in aluminum foil) for about an hour in a preheated 400 degree oven. You will know they are done when you can put a fork through them easily. One they are done, put them in a high speed blender with the other ingredients and blend until smooth. Line a glass casserole dish with parchment paper and pour ingredients onto the parchment paper. You want it to be about 1/2 inch thick. Place in the refrigerator for about 2-3 hours until firm.
Once the fudge is made, remove from refrigerator and in a bowl mix together all the ingredients for the chocolate. Taste to see if the chocolate is sweet enough for you, add more stevia if necessary. Using a mini muffin pan (or a large one for bigger cups!), pour enough chocolate in the bottom to create a base of chocolate then place in freezer for just a few minutes. Cut the Beet Fudge into small circles to create the fillings for the cups. Be sure they are appropriate size for muffin tin (smaller than the circumference of the muffin tin.) Remove the chocolate from freezer and place each circle of Fudge in the chocolate coated muffin tins and pour more chocolate over each piece of Fudge to cover and fill in the rest of the cups. Top with coconut and place tin back in freezer until the entire cups are set and firm (a couple hours). Remove from freezer and turn the tin upside down, banging once against counter and the cups should pop right out!