No Bake Chocolate Sweet Potato Fudge Recipe
Trust me when I say this fudge is DELICIOUS!
Servings: 16 pieces
Calories: 183kcal
Ingredients
- 1 cup sweet potato puree at room temperature
- 14 ounces dark chocolate I’ve used a 50%
- 1/4 teaspoon salt
- 1/4 cup sugar free maple syrup
- 1/4 cup canned unsweetened coconut cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Optional: 1/4 cup peanut butter
Garnish with sea salt flakes or shredded coconut
Instructions
- Melt dark chocolate in the microwave for 60-90 seconds, or until smooth and pourable.
- Then add it into a bowl with the sweet potato puree, maple syrup, and vanilla extract. Mix until well combined. If you see some lumps in your butter, use a hand mixer to remove them, achieving a very smooth texture.
- Add ground cinnamon, salt, and coconut cream. Stir until well combined.
- Optional: add peanut butter and mix. I’d like the peanut butter to be optional as it impacts the final taste of the fudge but not in its texture. If you enjoy nutty flavors, then you’ll love that incorporation. But if that’s not your case, I’ve had this recipe without it, and it is incredible too.
- Pour the batter into an 8” square pan, covered with parchment paper, and extend evenly.
- Refrigerate the fudge for an hour or until completely set.
- Divide the fudge into 16 squares, and garnish with sea salt flakes, shredded coconut, or chopped nuts. Enjoy!
Notes
Tips
- Store the fudge in an air-tight container refrigerated for up to 7 days.
- If using a 75% cacao chocolate bar or beyond, adjust the sweetener to taste as it may need extra for sugary palates.