A deliciously decadent treat with a surprising veggie addition
This take on a rich chocolate fudge is a perfect substitute when trying to cut down on refined sugar. Using sweet potato instead provides the sweet element plus added benefits like vitamin A, fibre and potassium.
Plus it is also gluten-free and vegan meaning even more people can enjoy this tasty treat. Once you have the recipe down you can then start experimenting with additional extras like chopped nuts or even chilli flakes for a sensational spicy sweet.
Sweet potato chocolate fudge
Start by baking your sweet potato in a preheated oven at 180•C for 30 to 40 mins until soft. You can do this by leaving the sweet potato whole and just pricking the outside slightly like you would a jacket potato.
Make sure it is cool enough once baked, then chop in half and remove the cooked flesh inside.
Meanwhile, place a bowl over a pan of boiling water and melt your dark chocolate pieces, being careful to stir the entire time.
Place the cooled sweet potato, coconut milk, maple syrup and vanilla in a blender and begin to blend together. Add the melted chocolate a bit at a time until fully blended. Don’t allow the chocolate to cool too much in this process as it will solidify and not blend thouroughly.
Line a baking pan with cling film with enough over the sides to cover the top of the fudge once poured in.
Evenly pour and spread your fudgy mixture into the pan and cover the top with the overhanging cling film.
Place in the fridge to chill overnight then chop into squares.
Try topped with salt or chilli flakes for an added kick. Enjoy
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