This Healthy Red Velvet Fondue is a perfect Gluten Free and Red Food Dye Free treat for Valentineâ€™s Day that your sweetie will love!
LADY TRUTH BOMB. You donâ€™t have to be 30 weeks pregnant to want a lot of chocolate on Valentineâ€™s Day. Iâ€™m pretty sure thatâ€™s a legit desire for most women, most days of the year. But while most days Iâ€™m totally happy to enjoy my modest square of dark chocolate before bed (itâ€™s fuel for a baby dance/karate party in my belly), on Valentineâ€™s Day, Iâ€™m busting out the big guns to make a decadent fondue. And not just any fondue, Red Velvet Fondue. Cue the sexy Marvin Gaye soundtrack. Bow-chicka-wow-wow. Letâ€™s do this.
How to Make Red Velvet Fondue
So fondue is basically just melted chocolate so you have to make sure youâ€™re using the best quality stuff or else youâ€™re just not going to be happy with the result. Iâ€™m a huge fan of Green & Blacks Organic chocolate because itâ€™s made with all fair-trade organic ingredients. In addition to my nightly treat, Iâ€™ve used this chocolate a bunch of times in recipes to make a chocolate almond pesto, chocolate chili,Â chocolate chevre figs, my famous PB cups, chocolate tahini mousse, chocolate cake cocktails, and a port chocolate sauce for steak. Clearly, the stuff is versatile (and admittedly addictive). They have twelve different amazing varieties, but for my fondue recipe, I opted to use the good 70% stuff as my chocolate base with a decadent white chocolate cream cheese swirl. Because, well, itâ€™s the official day of love and ladies, we deserve lots of love right now.
In addition to the chocolate, we have to get some red in there to get into the festive spirit, but Iâ€™m all for going red food dye free. Way too many people (myself included) tend to react to food colouring, and no one wants to deal with an unattractive rash on V-Day! So to give my Red Velvet fondue a red hue naturally, I used pureed beets. Seriously, when nature brings you a red THIS vibrant, thereâ€™s no need for artificial food dye.Â
As for dippers, well this is where you can have some fun! Fruit is the obvious healthy choice, and I definitely recommend lots of that. But you can also experiment with marshmallows, cookies (gluten free, if thatâ€™s a priority for you), pretzels and other goodies as the vessel to get the chocolate into your mouth. But hey, if you want to get in there with a spoon, this pregnant lady is NOT going to judge. You do you, my lovelies.Â
Ok, enough from me. Iâ€™m going to face plant into this bowl of chocolate happiness. In the meantime, I want to know:
What do you plan to make for Valentineâ€™s Day!
What would you use as dippers for this red velvet fondue?
Leave me a comment below with your thoughts!
Disclosure: This post was developed in paid partnership with Green & Blacks Organic chocolate, however, all opinions are genuine.
Healthy Red Velvet Fondue
Red Velvet Fondue
Cream Cheese Swirl
- 1 100 g bar of Green & Black’s Organic White Chocolate finely chopped
- 6 tbsp lite cream cheese softened at room temperature
- ¼ cup lite coconut milk
- In a food processor or blender, puree the beet with the coconut oil and ¼ cup of coconut milk until very smooth. Set aside.
- Place the white chocolate into a glass bowl set over a pot with 1 inch of simmering water over low heat until melted. Allow to cool to just above room temperature, then mix in the softened cream cheese and coconut milk. Set aside.
- Place the dark chocolate in a glass bowl set over a pot with 1 inch of simmering water over low heat. Add in the remaining ¾ cup of coconut oil and allow to gently melt. Stir in the beet puree.
- Layer the chocolate and the cream cheese chocolate in the fondue pot and give the cream cheese chocolate a nice swirl pattern on top by dragging a toothpick between the dark and white chocolate.
- Serve with fruit, cookies and marshmallows for dipping, and sprinkles or coconut for decorating.
Updated on June 29th, 2020
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.