Vegan Chocolate Sweet Potato Fudge (GF)

Vegan Chocolate Sweet Potato Fudge (GF)

This Vegan Chocolate Sweet Potato Fudge is super rich and indulgent and secretly healthy!

Vegan Chocolate Sweet Potato Fudge (GF)

I love mixing sweet potatoes into my desserts – they add a natural sweetness and an amazingly creamy texture, whilst also adding some protein and nutrients. And what’s best, thanks to their neutral flavour, you honestly can’t taste the sweet potatoes at all. I’ve used sweet potatoes to make things like: 

Vegan Chocolate Sweet Potato Fudge (GF)

So, I thought it was definitely time to use sweet potatoes to make some more chocolate treats! I originally planned on brownies, but once they came out the oven I realised that the perfectly melt-in-your-mouth texture was more reminiscent of fudge. And so this Vegan Chocolate Sweet Potato Fudge was born! 

Vegan Chocolate Sweet Potato Fudge (GF)

Inspired by this Chocolate Hazelnut Cake, I used dates for natural sweetness and general fudgyness, and ground hazelnuts for a delicious toasty, nutty flavour that makes this fudge taste exactly like Nutella!

And what’s more, this Vegan Chocolate Sweet Potato Fudge is super easy to make, requiring just one bowl and 7 ingredients. And, it also happens to be refined sugar free, gluten-free and oil-free too. 

Vegan Chocolate Sweet Potato Fudge (GF)

If you love chocolate as much as I do, take a look at my: 

Vegan Chocolate Sweet Potato Fudge (GF)

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Vegan Chocolate Sweet Potato Fudge (GF)
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Vegan Chocolate Sweet Potato Fudge (GF)
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hrs 5 mins
 

This Vegan Chocolate Sweet Potato Fudge is super rich and indulgent and secretly healthy!

Course: Dessert
Servings: 18 small pieces
Calories: 60 kcal
Ingredients
  • 170 g (6oz) sweet potatoes, peeled and diced
  • 8 dates
  • 100 g (1/2 cup) ground hazelnuts
  • 2 tablespoons cocoa powder
  • Salt, to taste
  • 1 teaspoon vanilla
  • 6 tablespoons milk, any kind
Instructions
  1. Place the sweet potatoes and dates in a pan with enough water to cover
  2. Bring to the boil, turn down the heat and simmer for around 15 minutes until sweet potatoes and soft enough to pierce with a fork
  3. Preheat oven to 180 degrees (350 degrees)
  4. Add the cooked sweet potatoes and dates to a food processor or blender along with all other ingredients
  5. Whizz until completely smooth - you may have to mix it around a few times, and add more milk if necessary
  6. Transfer to a lined and greased baking dish

  7. Bake in oven for around 30 minutes until set
  8. Leave to cool completely before cutting into small squares
  9. Keeps covered in the fridge for up to a few days

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