# Sweet Potato Chocolate Fudge

This recipe is for a plant-based and dairy-free sweet potato chocolate fudge.

- Total time: 195 min
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

1. Wash the sweet potatoes.
2. Boil 5 sweet potatoes for 10 to 15 minutes.
3. Measure 1/2 cup to 1 cup of roasted cashew, 1 cup of dates, and 2 tbsp of sesame seeds.
4. Grind the roasted cashews, dates, and sesame seeds in a food processor.
5. Transfer the mixture to a food container with parchment paper or baking paper.
6. Spread and press the mixture evenly in the container.
7. Peel the boiled sweet potatoes.
8. Mash the sweet potatoes in a bowl.
9. Transfer the mashed sweet potatoes to a pot.
10. Add 1 cup of coconut cream to the sweet potatoes.
11. Mix well until combined.
12. Add 2 tablespoons of coconut sugar or muscovado sugar.
13. Mix until the sugar is dissolved and the mixture is well combined.
14. Add half a cup of cocoa powder to the sweet potato mixture.
15. Cook and mix for 2 minutes on low heat.
16. Transfer the sweet potato and cocoa mixture to the food container over the nut and date base.
17. Spread the sweet potato mixture evenly with a spoon.
18. Spread dairy-free peanut butter over the sweet potato layer.
19. Prepare 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.
20. Cook the chocolate coconut glaze on low fire for 5 minutes, stirring continuously.
21. Pour the chocolate coconut glaze over the peanut butter layer.
22. Spread the glaze evenly.
23. Sprinkle a little bit of sea salt (optional).
24. Place in the freezer for 3 hours. You can store in the chiller if you have leftover.
25. Cut the chocolate fudge into pieces.

## Equipment

- colander
- pot
- food processor
- food container
- parchment paper
- baking paper
- bowl
- masher
- spoon
- knife

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1DrwEbiVsb/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/a2e84832-900f-459f-a790-1fd0619095d0
- Extracted: 2026-06-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt