Sweet Potato Chocolate Fudge

195 mins
Serves 1
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Directions

  1. 1Wash the sweet potatoes.
  2. 2Wash the sweet potatoes.
  3. 3Wash the sweet potatoes.
  4. 4Boil 5 sweet potatoes for 10 to 15 minutes.
  5. 5Boil 5 sweet potatoes for 10 to 15 minutes.
  6. 6Boil 5 sweet potatoes for 10 to 15 minutes.
  7. 7Measure 1/2 cup to 1 cup of roasted cashew, 1 cup of dates, and 2 tbsp of sesame seeds.
  8. 8Measure 1/2 cup to 1 cup of roasted cashew, 1 cup of dates, and 2 tbsp of sesame seeds.
  9. 9Measure 1/2 cup to 1 cup of roasted cashew, 1 cup of dates, and 2 tbsp of sesame seeds.
  10. 10Grind the roasted cashews, dates, and sesame seeds in a food processor.
  11. 11Grind the roasted cashews, dates, and sesame seeds in a food processor.
  12. 12Grind the roasted cashews, dates, and sesame seeds in a food processor.
  13. 13Transfer the mixture to a food container with parchment paper or baking paper.
  14. 14Transfer the mixture to a food container with parchment paper or baking paper.
  15. 15Transfer the mixture to a food container with parchment paper or baking paper.
  16. 16Spread and press the mixture evenly in the container.
  17. 17Spread and press the mixture evenly in the container.
  18. 18Spread and press the mixture evenly in the container.
  19. 19Peel the boiled sweet potatoes.
  20. 20Peel the boiled sweet potatoes.
  21. 21Peel the boiled sweet potatoes.
  22. 22Mash the sweet potatoes in a bowl.
  23. 23Mash the sweet potatoes in a bowl.
  24. 24Mash the sweet potatoes in a bowl.
  25. 25Transfer the mashed sweet potatoes to a pot.
  26. 26Transfer the mashed sweet potatoes to a pot.
  27. 27Transfer the mashed sweet potatoes to a pot.
  28. 28Add 1 cup of coconut cream to the sweet potatoes.
  29. 29Add 1 cup of coconut cream to the sweet potatoes.
  30. 30Add 1 cup of coconut cream to the sweet potatoes.
  31. 31Mix well until combined.
  32. 32Mix well until combined.
  33. 33Mix well until combined.
  34. 34Add 2 tablespoons of coconut sugar or muscovado sugar.
  35. 35Add 2 tablespoons of coconut sugar or muscovado sugar.
  36. 36Add 2 tablespoons of coconut sugar or muscovado sugar.
  37. 37Mix until the sugar is dissolved and the mixture is well combined.
  38. 38Mix until the sugar is dissolved and the mixture is well combined.
  39. 39Mix until the sugar is dissolved and the mixture is well combined.
  40. 40Add half a cup of cocoa powder to the sweet potato mixture.
  41. 41Add half a cup of cocoa powder to the sweet potato mixture.
  42. 42Add half a cup of cocoa powder to the sweet potato mixture.
  43. 43Cook and mix for 2 minutes on low heat.
  44. 44Cook and mix for 2 minutes on low heat.
  45. 45Cook and mix for 2 minutes on low heat.
  46. 46Transfer the sweet potato and cocoa mixture to the food container over the nut and date base.
  47. 47Transfer the sweet potato and cocoa mixture to the food container over the nut and date base.
  48. 48Transfer the sweet potato and cocoa mixture to the food container over the nut and date base.
  49. 49Spread the sweet potato mixture evenly with a spoon.
  50. 50Spread the sweet potato mixture evenly with a spoon.
  51. 51Spread the sweet potato mixture evenly with a spoon.
  52. 52Spread dairy-free peanut butter over the sweet potato layer.
  53. 53Spread dairy-free peanut butter over the sweet potato layer.
  54. 54Spread dairy-free peanut butter over the sweet potato layer.
  55. 55Prepare 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.
  56. 56Prepare 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.
  57. 57Prepare 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.
  58. 58Cook the chocolate coconut glaze on low fire for 5 minutes, stirring continuously.
  59. 59Cook the chocolate coconut glaze on low fire for 5 minutes, stirring continuously.
  60. 60Cook the chocolate coconut glaze on low fire for 5 minutes, stirring continuously.
  61. 61Pour the chocolate coconut glaze over the peanut butter layer.
  62. 62Pour the chocolate coconut glaze over the peanut butter layer.
  63. 63Pour the chocolate coconut glaze over the peanut butter layer.
  64. 64Spread the glaze evenly.
  65. 65Spread the glaze evenly.
  66. 66Spread the glaze evenly.
  67. 67Sprinkle a little bit of sea salt (optional).
  68. 68Sprinkle a little bit of sea salt (optional).
  69. 69Sprinkle a little bit of sea salt (optional).
  70. 70Place in the freezer for 3 hours. You can store in the chiller if you have leftover.
  71. 71Place in the freezer for 3 hours. You can store in the chiller if you have leftover.
  72. 72Place in the freezer for 3 hours. You can store in the chiller if you have leftover.
  73. 73Cut the chocolate fudge into pieces.
  74. 74Cut the chocolate fudge into pieces.
  75. 75Cut the chocolate fudge into pieces.

Ingredients

  • 5 sweet potatoes
  • 5 sweet potatoes
  • 5 sweet potatoes
  • 0.5 cup roasted cashew
  • 0.5 cup roasted cashew
  • 0.5 cup roasted cashew
  • 1 cup roasted cashew
  • 1 cup roasted cashew
  • 1 cup roasted cashew
  • 1 cup dates
  • 1 cup dates
  • 1 cup dates
  • 2 tbsp sesame seeds
  • 2 tbsp sesame seeds
  • 2 tbsp sesame seeds
  • 1 cup coconut cream
  • 1 cup coconut cream
  • 1 cup coconut cream
  • 2 tbsp coconut sugar
  • 2 tbsp coconut sugar
  • 2 tbsp coconut sugar
  • 2 tbsp muscovado sugar
  • 2 tbsp muscovado sugar
  • 2 tbsp muscovado sugar
  • 0.5 cup cocoa powder
  • 0.5 cup cocoa powder
  • 0.5 cup cocoa powder
  • peanut butter
  • peanut butter
  • peanut butter
  • sea salt
  • sea salt
  • 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.