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Red Velvet Freezer Fudge with Rhodiola (Paleo, Raw Vegan)

So, I’ve always been a little intrigued by the whole red velvet thing but I’m yet to know what real red velvet tastes like nor have I successfully managed to mimic the colour naturally either but because I’m a little obsessed with beetroot and chocolate I knew I wanted to give a little Red Velvet Freezer Fudge recipe a go. I decided to throw in one of my most favourite adaptogens Rhodiola, gifted to me by the wonderful folks at Indigo Herbs.

Fight fatigue, reduce your stress levels, and up your sports performance with this Red Velvet Freezer Fudge with Rhodiola – an amazing adaptogenic herb used for centuries in traditional medicine.

DISCLAIMER: Please note, I was sent some wonderful goodies from Indigo Herbs, and paid real money, to create a delicious recipe for you all. All opinions are my own and 100% honest. For more info scroll to the bottom of this post.

For those of you that don’t know Rhodiola Rosea is a beautiful flowering herb that grows in the wild Arctic regions of Europe, Asia, and North America and has been used by the Russians for centuries to treat anxiety, depression, and fatigue. It isn’t actually the leaves but rather the roots that possess amazing adaptogenic properties, meaning that they help the body to battle chemical, environmental, and physical stressors creating a balance within the body known as ‘homeostasis’. In the health and wellness scene, it’s largely used to boost energy, endurance, and strength but also know to help boost your mental capacity too. I always add Rhodiola to my BCAAs before a workout and to my protein shake after too and it’s one of the main adaptogens  (besides CBD and medicinal mushrooms) that I cannot live without. It has a really beautiful almost floral taste to it which means it has the ability to pair so well with berries and chocolate so it’s a really versatile powder to use.

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Another potent ingredient in this ‘fudge’ is beetroot powder. Beetroot powder is a bit of a nutritional powerhouse as it is packed with antioxidants, vitamins A, B6 and C, calcium, folate, iron, magnesium, potassium, a little protein, and some soluble fibre too. It’s great to use if you’re heavily active due to the iron, potassium, and magnesium content but also because it’s packed with nitrates which can raise the nitric oxide levels in your body, increasing your blood flow, lung function, and even strengthen muscle contraction. Along with Rhodiola, the raw cacao, and good fats from the cashews and coconut oil, this makes the perfect pre or post-workout snack.

I’ve tried to keep the sugar really low in this recipe but if you’re more of a super low carb person then be sure to sub any sugars for a powdered erythritol and stevia blend. This also helps the beetroot’s true colour to shine through more too! This isn’t’ overly sweet and the flavour of Indigo Herbs’ beetroot powder is actually quite subtle which meant that my children were all over this fudge and gobbled it up pretty swiftly. If you’re using another brand of beetroot powder try adding half the amount then take a taste and add more until the beet taste starts to become a little prominent but not too overpowering.

If cooking isn’t your thing then don’t worry as this recipe is so foolproof – you just need a decent food processor or high-speed blender and a lined brownie tray and you’re good to go. It’s simply a matter of blending everything together until it’s smooth and pouring it into the tin, then leaving to set in the freezer and you’re done! You don’t have to do a little faux icing drizzle on the top if that’s not your thing, in fact, if piping isn’t one of your skills then just pour it over and use an offset spatula to smooth it out. Anyway enough of my ridiculous waffling, if you’d like to make this delicious Red Velvet Freezer Fudge then scroll down for the recipe!

Looking for some more awesome recipes using adaptogens? Why not try my BBQ Mushroom Jerky with Chaga or if that’s not your kind of jazz then why not try my Healthy Exotic Freakshake and throwing in a little CBD or ashwagandha? Oh, and if you want to keep up to date with my deliciousness then sign up for my newsletter and I’ll love you forever – who am I kidding? I already do!

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Red Velvet Freezer Fudge with Rhodiola (Paleo, Raw Vegan)
 
Prep time
Total time
 
Fight fatigue, reduce your stress levels, and up your sports performance with this Red Velvet Freezer Fudge with Rhodiola - an amazing adaptogenic herb used for centuries in traditional medicine.
Author:
Recipe type: Dessert
Serves: 16
Ingredients
For the fudge:

  • 1 cup cashews (soaked overnight)
  • 1 cup coconut oil (melted)
  • ½ cup beetroot powder
  • ¼ cup coconut sugar or powdered erythritol stevia blend
  • ¼ cup maple syrup or powdered erythritol stevia blend
  • ¼ cup cacao powder
  • ¼ cup plant milk of choice
  • 1 tbsp Rhodiola Rosea powder
  • 1 tsp apple cider vinegar
  • ½ tsp vanilla powder or 2 tsp vanilla extract
  • Pinch sea salt
For the icing:

  • 1 tbsp coconut oil (melted)
  • 1 tbsp plant milk of choice
  • 3 tbsp powdered erythritol stevia blend or xylitol
Instructions
  1. Grease and line a small brownie tin (I used an 8.5? x 6.5? tin) with greaseproof paper, be sure to leave enough excess so that you can lift the fudge out easily. Alternatively, use a loose based tin.
  2. Combine all of your ingredients for the fudge into the bowl of your food processor. Pulse a few times before processing until the mixture forms a smooth almost cookie dough like consistency. Be sure to scrape down the sides frequently using a spatula to ensure that the ingredients mix process thoroughly.
  3. Drop your fudge mixture into your lined tin and be sure to press down firmly until evenly distributed, use an offset spatula to help even the surface. Place into the freezer for 30 minutes, the fridge for upto an hour, until firm.
  4. Remove from the freezer and lift out of the tin. Stir together your icing ingredients until smooth and transfer to a reusable piping bag. Snip off the end and drizzle over the fudge. Leave the icing to set for 10 minutes.
  5. Using a clean knife slice into 16 equal squares, wiping the knife between cuts. Store in the refrigerator in an airtight container for up to 5 days.
Notes
Storage Instructions: Store in an airtight container in the refrigerator. Consume within 5 days.


Disclaimer: 
Please note that this is a sponsored post. This means that I was sent free products and compensated in return for an amazingly delicious recipe for you all. Any payment I receive I use to purchase more ingredients and equipment to keep this blog up and running, and most importantly to keep creating quality content for you all. I am not an affiliate of Indigo Herbs and any purchases you make via them I will not be compensated for. I am not influenced by the company in any way and all opinions, ramblings, and thoughts are my own and 100% honest. If you’d like to know more, feel free to contact me.

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