Vegan & Gluten-free Sweet Potato Fudge
Adapted from Brandi Doming over at Vegan8
Prep Time: 30 minutes
Cool Time: 2+ hours
1/2 cup mashed cooked sweet potato
100g 70% dark chocolate, finely chopped
100g 85% dark chocolate, finely chopped
1/4 teaspoon salt
1/4 cup pure maple syrup, at room temp
2 T. coconut milk (or other creamy plant milk), at room temp
1/4 tsp. cinnamon
1/2 tsp. vanilla extract
optional: coconut flakes, cacao nibs for topping
We use fair-trade organic chocolate from Chocosol Traders.
Make sure your liquids are at room temperature because cold liquids will cause the chocolate to harden while mixing.
We double this recipe for our Sweet Potato Politics events.
Peel sweet potatoes (I use about 1.5 large potatoes, but estimate based on size). Cut them into chunks, and boil/steam until cooked soft. Mash and pack tightly into your measuring cup. Place inside blender
Chop up all of the chocolate into small chunks for melting. Melt in a water bath while stirring. OR microwave chocolate on 30 second intervals until melted, being careful not to overcook or burn it.
Add the salt to the chocolate and give it a quick stir. Add the chocolate to the blender, scraping it out using a rubber spatula. Turn the blender on low until the potato and chocolate are well mixed.
Add the syrup, milk, cinnamon, and vanilla. If using canned coconut milk, shake the can first, so you get the creamy bits. Process for at least a minute until completely smooth.
Line a small loaf pan with parchment paper hanging over the sides, and pour entire mixture into the pan. Smooth out the top with a spatula, and sprinkle coconut flakes or cacao nibs over top, if desired.
Place in the fridge to set for a few hours or overnight before slicing.
The fudge will stay solid at room temperature, but keep it stored in the fridge.