Beetroot Fudge

This beetroot fudge is delicious. Not only that but it is nutritious enough to eat for breakfast.

You can eat it either as a warm pudding (in which case it will not be set) or you can leave it to set in the fridge for a few hours (in which case it will be set). This keeps well in the fridge for a day or so and does not need to be frozen.

I also make this with carrot. Its pretty much the same recipe, but I use mesquite, that has a caramel toffee flavour, rather than the vanilla powder. You could also use ginger.

Coconut milk is idiosyncratic on a low histamine diet. Some people tolerate it. Others do not. I did not tolerate it for a while and now I do.

One of the challenges with coconut milk is not the coconut but the additives. A lot of coconut milk contains carrageen to thicken it, which many sensitive souls don’t tolerate it. I’m one of them. So it is important to check on the label that it is 100% organic coconut milk.

If you cannot tolerate coconut milk many can tolerate coconut oil.

I find it is very easy to mimic the flavour of coconut milk by adding coconut oil to a liquid. For example, if you tolerate dairy, you could make this with milk with coconut oil.  I have tried making it with some of the nut based milks but they are a little grainy and don’t do well with heat.

I find it works really well and is easier in an instapot. I cook it on the saute setting, then on the soup setting (with the valve off, so the steam is escaping). I then just finish it off on the stove until the final liquid is evaporated.

If you want to check out the carrot version as a fudge check out my instagram feed. It will be up later today.

So here is the recipe:

Beetroot Fudge
Recipe type: Dessert
Cuisine: Low Histamine
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2.5 cups, fresh beetroot, peeled and coarsely grated
  • 1.5 cups, coconut milk (or milk with 2 tbs coconut oil) or (water, 2tbs whey protein isolate, with 2 tbs coconut oil)
  • 2 tbsp, raw honey
  • 2 tsp, vanilla powder (acai acai, or macqui)
  • 3 tbsp, ghee (or unsalted butter)
  • ¼ cup, raw cashews (soaked in salted water for 2 hours, then water discarded, and rinsed)
  • ½ cup, organic blueberries
  1. Place the beetroot and ghee into a large non-stick saucepan.
  2. Saute for about 10 minutes on a low heat.
  3. Then add the coconut milk and continue cooking for a further 20 minutes.
  4. Add the mesquite and honey and stir well.
  5. Continue stirring for about 30 minutes until all the liquid has evaporated.
  6. Place a small amount of ghee in a frypan, and lightly roast the soaked cashew nuts.
  7. For fudge; Spread onto a greased plate and allow to cool in the fridge. After a couple of hours cut into individual serves. Sprinkle with the blueberries and toasted cashews.
  8. For a dessert; Sprinkle with the blueberries and toasted cashews. Serve immediately
  9. To make in an instapot: saute using the saute setting, cook the ingredients on the soup setting with the valve off, and finish off on the stove until all liquid has evaporated.


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  • Mmm, beetroot is both tasty and pretty. I recently bought some beetroot powder and it’s just such a beautiful color, brilliant magenta hue.

    I think this type of “candy” is usually called halva, at least in India, where they usually make it with carrot. (Obviously halva may also mean a sesame seed candy.) I’ve also made lentil halva.

    I have some mesquite powder but never really learned to use it, might try it in this recipe.

    • HI Maija glad this has inspired you. Yes it is adapted from an Indian Halwa style. Mesquite is amazing. I love it so much so give it a go!