It’s like any other chocolate fudge — sweet, rich, flavorful, fudgy — but it’s naturally red (no artificial food coloring here), refined sugar free (no processed cane sugar either), gluten free (yup, no bleached white flour), high fiber, high protein and vegan too. I swear you’d never know it, though
Ingredients
185g (3/4 cup) Roasted Beet Puree (for instructions, see this post)
3/4 cup Stevia in the Raw
128g (1/2 cup) Raw Red Walnut Butter (any other neutral-flavored nut butter will work)
1/2 cup Unsweetened Soy Milk (or "milk" of choice)
2 tsp Butter Flavor
1 tsp Vanilla Paste (I used homemade!)
210g (10 scoops) Chocolate Brown Rice Protein Powder (I used SunWarrior)
80g (2/3 cup) Oat Flour
1/8 tsp Pink Himalayan Salt
Instructions
Line an 8" brownie pan with parchment paper both ways.
In a stand mixer bowl with beater attachment, add the beet puree, stevia, nut butter, milk, butter extract and vanilla paste. Mix on low.
In a small bowl, whisk together the protein powder, oat flour and salt.
Slowly add the dry ingredients to the mixing stand mixer and mix until mixture is even. Scrape down the sides of the bowl and mix again, it should be thick like cookie dough.
Dump the dough into the prepared brownie pan and press to flatten.
Cover the pan and refrigerate overnight. Slice and serve the next day.
