Beetroot chocolate fudge slice.


This beetroot chocolate fudge slice is actually a new and improved recipe of our OG choc beetroot cake. Yes, Carla has made this recipe like 5 times in the last month so YOU KNOW it’s going to be a good recipe. 

There really are only a few changes but they are good enough to warrant a whole new recipe! The key change is swapping cacao butter to your regular dairy butter. It creates this epic rich fudgy taste. 

When we made this epic healthy chocolate fudge slice last we were in Canberra and we got our organic butter from Supabarn. We love Supabarn because they have all the stuff regular supermarkets have but they also have all the options we want, without having to go to a special health food store or the markets. It’s all about convenience! And yes they do sell cacao butter too! Talk about amazing.

So if you’ve never made a healthy cake with beetroot. We suggest, no, we insist you give this beetroot chocolate fudge slice recipe a try. Then taste it. Then let us know what you think! 

Always merrymaking,

Emma + Carla 

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Beetroot chocolate fudge slice
Serves 16
Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
  1. 350 g (12.3 oz.) beetroot peeled and grated
  2. 2 cup cashews
  3. 1 cup cacao powder
  4. 1/2 cup coconut milk (canned)
  5. 1/3 cup rice malt syrup (or honey)
  6. 1/4 cup coconut flour
  7. 1/4 cup coconut oil
  8. 2 tbs. chia seeds
  9. 1 tsp. 100% vanilla extract
  1. 1 cup raw cashews
  2. 1/2 cup raw cacao powder
  3. 100 g (3 1/2 oz.) butter
  4. 1/4 cup coconut oil
  5. 1/4 cup rice malt syrup (or honey)
  6. 2 tbs. nut butter
  7. 1 tsp. 100% vanilla extract
  1. Line a 20 x 20 cm (8 x 8 inch) silicon slice tin.
  2. Place all the cake ingredients into a high power blender or food processor and whiz until smooth. This will take around 5 minutes.
  3. Transfer the mixture into the prepared tin and place into the freezer.
  4. Get onto the frosting.
  5. Rinse out your blender, add all frosting ingredients and whiz until smooth.
  6. Spread the frosting over the cake and place back into the freezer for 1 1/2 hours or until set.
  7. Slice and ENJOY!
  1. We store ours in the freezer and defrost as required. This helps with portion control (hehe, we got your backs!).
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