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    Recipes » Recipes

    Vegan Chocolate Sweet Potato Fudge (GF)

    Last updated - July 15, 2021; Published - August 26, 2017 By Rhian Williams 10 Comments

    Jump to Recipe Print Recipe

    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:

    • Chocolate Sweet Potato Milkshake
    • Chocolate Sweet Potato Buttercream
    • Chocolate Sweet Potato Ice Cream
    • Peanut Butter Sweet Potato Buttercream
    • Matcha Sweet Potato Ice Cream
    • Peanut Butter Sweet Potato Ice Cream
    • Matcha Sweet Potato Mochi

    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 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)

    Helpful tools to make this Vegan Chocolate Sweet Potato Fudge:

    food processor

    blender

    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!
    4.50 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: sweet potato fudge, vegan candy, vegan chocolate fudge
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Servings: 18 small pieces
    Calories: 60kcal
    Author: Rhian Williams

    Ingredients

    • 170 g (6oz) sweet potatoes, peeled and diced
    • 65 g (⅜ cup) pitted dates
    • 100 g (1 cup) ground hazelnuts (or sub ground almonds/almond meal)
    • 2 tablespoons cocoa powder
    • Salt, to taste
    • 1 teaspoon vanilla extract
    • 6 tablespoons unsweetened almond milk (or any other plant-based milk)

    Instructions

    • Place the sweet potatoes and dates in a pan with enough water to cover
    • 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
    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
    • Add the cooked sweet potatoes and dates to a food processor or blender along with all other ingredients
    • Whizz until completely smooth - you may have to mix it around a few times, and add more milk if necessary
    • Transfer to a lined and greased baking dish
    • Bake in oven for around 30 minutes until set
    • Leave to cool completely before cutting into small squares
    • Keeps covered in the fridge for up to a few days
    Nutrition Facts
    Vegan Chocolate Sweet Potato Fudge (GF)
    Amount Per Serving
    Calories 60
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Anonymous

      May 01, 2018 at 4:10 pm

      5 stars
      Made this today - really easy and such a great texture!

      Reply
      • Rhian Williams

        May 01, 2018 at 4:19 pm

        Thank you!

    2. Jen

      October 20, 2018 at 9:04 pm

      This looks amazing. Can I use the almond pulp from making almond milk instead of ground hazelnut/almond meal? Thanks.

      Reply
      • Rhian Williams

        October 20, 2018 at 11:31 pm

        Thank you! Yes that should work!

    3. Sherese

      December 05, 2018 at 4:32 am

      5 stars
      Definitely trying this out! 😀 How long can it stay in the fridge for before it spoils? I'm thinking of making some for Christmas 🙂

      Reply
      • Rhian Williams

        December 05, 2018 at 4:39 am

        Thank you so much, hope you'll love it! This keeps in the fridge for a few days!

    4. G

      April 29, 2019 at 12:17 pm

      Can these freeze once cooked?

      Reply
      • Rhian Williams

        April 29, 2019 at 4:07 pm

        Yes should be ok - just thaw until it comes to room temperature before eating!

    5. Kyra

      September 08, 2019 at 7:39 pm

      Fresh dates or dried dates?

      Reply
      • Rhian Williams

        September 09, 2019 at 11:56 am

        Doesn't really matter to be honest!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

    Learn more.

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