Directions
- 1Wash the sweet potatoes.
- 2Boil 5 sweet potatoes for 10 to 15 minutes.
- 3Measure 1/2 cup to 1 cup of roasted cashew, 1 cup of dates, and 2 tbsp of sesame seeds.
- 4Grind the roasted cashews, dates, and sesame seeds in a food processor.
- 5Transfer the mixture to a food container with parchment paper or baking paper.
- 6Spread and press the mixture evenly in the container.
- 7Peel the boiled sweet potatoes.
- 8Mash the sweet potatoes in a bowl.
- 9Transfer the mashed sweet potatoes to a pot.
- 10Add 1 cup of coconut cream to the sweet potatoes.
- 11Mix well until combined.
- 12Add 2 tablespoons of coconut sugar or muscovado sugar.
- 13Mix until the sugar is dissolved and the mixture is well combined.
- 14Add half a cup of cocoa powder to the sweet potato mixture.
- 15Cook and mix for 2 minutes on low heat.
- 16Transfer the sweet potato and cocoa mixture to the food container over the nut and date base.
- 17Spread the sweet potato mixture evenly with a spoon.
- 18Spread dairy-free peanut butter over the sweet potato layer.
- 19Prepare the chocolate coconut glaze by mixing 1 cup of coconut cream, half cup of cocoa powder and 2 tablespoons of coconut sugar in a pot.
- 20Cook the chocolate coconut glaze on low fire for 5 minutes, stirring continuously.
- 21Pour the chocolate coconut glaze over the peanut butter layer.
- 22Spread the glaze evenly.
- 23Sprinkle a little bit of sea salt (optional).
- 24Place in the freezer for 3 hours. You can store in the chiller if you have leftover.
- 25Cut the chocolate fudge into pieces.
Ingredients
- 5 sweet potatoes
- 0.5 cup roasted cashew
- 1 cup roasted cashew
- 1 cup dates
- 2 tbsp sesame seeds
- 1 cup coconut cream
- 2 tbsp coconut sugar
- 2 tbsp muscovado sugar
- 0.5 cup cocoa powder
- peanut butter
- sea salt
Equipment
colanderpotfood processorfood containerparchment paperbaking paperbowlmasherspoonknife
Tips
- For grinding, it is best to use a food processor.
- Adjust the sweetness of the sweet potato mixture according to your liking.
- For the chocolate coconut glaze, cook on low fire only and do not boil.
- Place in the freezer for 3 hours. You can store in the chiller if you have leftover.
- Adding a little bit of sea salt to the chocolate coconut glaze is optional.
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