Vegan Sweet Potato Chocolate Fudge is a guilt-free indulgence, blending the natural sweetness of sweet potatoes with the richness of dark chocolate, without added sugar or gluten. The creamy texture of sweet potatoes creates a decadent fudge, providing a satisfying alternative for those seeking a healthier treat. This cruelty-free delight not only satisfies chocolate cravings but also showcases the versatility of wholesome ingredients in crafting a delicious, allergen-friendly dessert.
For 18cm x 18cm square mold
Base:
Dry Ingredients:
- 2/3 cup (60g) GF rolled oats*
- 1/3 cup (30g) flaxseed meal *
- 5 Tbsp. (30g) desiccated coconut*
- 1/3 cup (50g) sunflower seeds*
- 1 Tbsp. raw cacao powder
- 1 Tbsp. raw cacao nib
Wet Ingredients:
- 2 Tbsp. maple syrup, add more if you wish
- 3 Tbsp. melted coconut oil
- *You can use your choice of nuts & seeds
Sweet Potato Chocolate Filling:
- 1 small sized sweet potato (200g), steamed
- 1 cup (240ml) coconut cream
- 1/3 cup (80ml) melted extra virgin coconut oil
- 7 Tbsp. raw cacao powder
- 7 Tbsp. maple syrup or rice malt
- 1/4 tsp natural salt
**1 Tbsp. =15ml
Instructions:
- Line a tin with parchment paper.
- In a food processor place every dry ingredient for the crust and process until well processed. Add wet ingredients and process until it becomes like wet sand. Add more coconut oil if your mixture is too dry.
- Press the crust into the bottom of the mold.⠀
- In a high speed blender place every ingredient for the chocolate layer and blend well until smooth. Add more sweetener if you need. Layer the filling above the base. Cool it in the freezer until set.
- Take out from the mold and let it thaw at room temperature or keep in the fridge until it becomes soft enough to cut. Cut with a warm knife.
