Ingredients
- ½ cup coconut butter
- 1 tablespoon honey adjust to taste
- 1 tablespoon beet juice
- ½ teaspoon rose water adjust to taste
- 1 tablespoon hot water
- optional: enjoy life chocolate chips or other chocolate for drizzling on top!
Instructions
- If coconut butter is hard, melt it in a hot water bath by placing the jar (lid removed) in a saucepan filled with water.
- Once creamy, pour the coconut butter into a bowl along with the honey, beet juice, rose water and hot water.
- Mix until well blended (taste and add a little more rose water if you'd like) and place into a mold.
- Freeze until solid, about 45 minutes.
- Allow the fudge to come to room temperature, then drizzle some melted chocolate on top!
- Store in an air-tight container in the fridge for up to 1 week.
Notes
Rose water is very strong - so a little will go a long way. Start with less and add more :)
Tip: I always keep a little beet juice in my freezer. You never know when you might need some natural food coloring.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!