- 1/2 cup mashed cooked sweet potato (128 g)
- Two 3.5 oz 70% dark chocolate bars, finely chopped (7 oz total, 200 g)
- 1/4 teaspoon fine sea salt
- 1/4 cup pure maple syrup, room temperature (60 mL)
- 2 tablespoons creamy plant milk, room temperature (I used “lite” canned coconut milk) (30 mL)
- heaping 1/8 teaspoon ground chipotle chile pepper spice (adjust to taste)
- 1/4 teaspoon strong quality cinnamon (I used Saigon cinnamon)
- 1/2 teaspoon pure vanilla extract
- Optional: red pepper flakes
- Cook the sweet potato thoroughly and mash with fork. Pack tightly into measuring cup and add to food processor.
- Finely chop the chocolate, add to a bowl and microwave on 30 second intervals until melted (be careful not to overcook or burn it).
- Add salt to the chocolate, quickly stir and then add the mix to the food processor, scraping all of it out of the bowl (using a rubber spatula may help with this).
- Process the chocolate and potato until smooth, slowly adding the syrup, milk, chipotle spice and cinnamon. Repeat 1-2 times, until thoroughly combined and smooth. (If using canned coconut milk, shake the can first, so you aren’t just getting water.)
- Add the vanilla and process once more. (For a sweeter version like traditional fudge, add a tablespoon or so of a dry sweetener, not liquid sweetener as it will affect the texture.)
- Prepare a 9″ x 5″ loaf pan by lining with plastic wrap, being sure to have it hang over the edges. For a thicker fudge, use a smaller dish. I sprayed my pan first so the plastic wrap would adhere better. Add all of the chocolate fudge to the pan and spread out with a rubber spatula flat and out to the corners.
- Optional: Add red pepper flakes on top for an extra spicy fudge, or for a sweet topping, sprinkle coconut sugar.
- Overlap the plastic wrap over the fudge, smooth the top, leave the plastic wrap down and place in the fridge to firm up for at least a couple of hours before slicing. (Store in the refrigerator. These are great for a party, as they will stay solid at room temperature!)
Vegan, Gluten-free, Oil-free and Nut-free
Nutrition per fudge (based on 10 pieces): 155.7 calories, 8.6 g fat, 17.7 carbs, 2.25 g protein, 11.2 g sugars
With origins in ancient Rome, cooking with flowers is a culinary tradition enjoyed by cultures worldwide, including China, the Middle…
Over the past several years, meal replacements have become quite the thing. They’re everywhere, from health food markets to convenience…