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  • Maria Fernanda López

Pili Nut Beet Fudge

Hello! Hope you are having a great day, so this week experiment turned out interesting. I'm in a beet hit so I wanted to create something cute with the beautiful pink color. Beet brings me back to my childhood, when my uncles used to babysit me while my parents worked. I remember my uncle broiling beets and served them as a snack with just salt, sounds weird but I loved that combo!

Beets are great for any type of dish, sweet or salty they add a very nice taste and color, they are packed with nutrients and support liver detox. Nature has giving us foods packed with nutrients that will prevent us from getting sick eventually, this statement is something that I always remember and see in the grocery store at the produce section, we just see the surface but underneath those layers veggies as fruits have a lot of surprises!

This little fudges are:

- Vegan

- Low Carb

- Paleo


- Creamy

- Delicious


- 1/2 cup of almond milk

- 1/4 cup of monk fruit sweetner

- 1 tsp of cinnamon

- 1 tsp of mace (optional)

- 1 tsp of turkey tail (optional)


Process or blend all the ingredients until a smooth consistency. Pour in a silicone ice tray and freeze for 3 hours. ENJOY!


Nutritional Information (per serving) 63 kcal

Fat: 7g

Carbs: 0.7g

Fiber: 0.6g

Protein: 1.1g

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