Caramel sweet potato fudge (v, gf)

A whole food fudge that tastes decadent without requiring processed ingredients.

Makes around 16 fudge pieces.

Vegan.


Food processor or high speed blender required.


Author: Bite-sized thoughts.


Original post (with pictures) here.


Ingredients:

2 medium-large sweet potato (mine weighed 380g with skin)

60ml (1/4 metric cup) coconut oil

30g (1/4 metric cup) coconut sugar

30g (1/4 metric cup) lucuma powder - or use cocoa powder if preferred, to give a chocolate version


Method:

Microwave, steam or bake your sweet potato until fully cooked. Peel and, while still warm, process in a food processor or high-speed blender with the coconut oil, coconut sugar and lucuma powder.


(Note. You don't have to process the mixture while the sweet potato is warm, but I found it helped melt the coconut oil with the sugar and powder.)


Smooth the mixture into a baking tin lined with baking paper or a silicon baking pan. Allow to set in the fridge overnight or for at least 6 hours.


Cut into squares and store in the fridge for as long as you can make it last.

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