Vegan Toffee Sweet Potato Fudge. Dairy-free and oil-free and the stuff dreams are made of. Sweet, fudgy, creamy and so easy to make.
Oh my gosh, you guys. I just barely have any words for this post. This recipe is so freaking amazing. It's so dangerously, delicious that it's likely to leave you speechless. I guarantee you've never seen a fudge recipe made quite like this one, especially toffee fudge.
One of my most popular recipes ever is my 3 Ingredient Fudge that I wrote back in August 2013. I used coconut butter in it to firm it up instead of coconut oil, since I'm not a fan of using oil in my recipes. I had never, ever seen a fudge recipe using coconut butter before when I posted mine.... just oils or banana, chickpeas and of course, butter/oil. So, I'm back with another fudge recipe.
This Vegan Toffee Sweet Potato Fudge is amazing, vegan, oil-free, nut-free, dairy-free and just 6 ingredients (plus salt). I use both cocoa butter and coconut butter to help solidify the bars.
Vegan Toffee fudge in the making. You'll be tempted to eat it just like this and nobody will blame you. Would you just look at that amazing color? No fake color additives here.
The inspiration for this recipe came from one of my readers and fellow blogger at The Pulse, Shonalika. She loves my Sweet Potato Caramel and wanted to know if there was a way I could turn it into toffee. Well, say no more. I was sooooo excited at the idea, I went rather quickly in the kitchen.
I started with my caramel recipe as the base, but changed it up quite a bit. Less liquid had to be used and more sugar had to be used, so it could cook down and then set up properly as fudge. Plus, fudge has to be sweet in my opinion. It is fudge, afterall.
Also, have you noticed that no stores ever have vegan toffee? Super annoying.
Instead of butter or oil here, I have used a combo of both cocoa butter and coconut butter. Both are crucial in achieving the perfect fudge texture because there is both sweet potato and milk in here. All coconut butter isn't enough to make it firm up and would also leave too much of a coconut flavor. Using all cocoa butter would be overpowering in flavor. The combo of both is perfect, so before you ask, no, coconut oil will definitely not work, as it is too soft and isn't sweet either.
Just a few easy steps. Blend up your sweet potato, sugar, salt and milk. Cook for 5 minutes. Add your melted cocoa butter. Blend again. Admire. Taste. Freeze. Voila...you made toffee fudge. Serve on a pretty platter for your guests or yourself.
I, of course, shall be panting, waiting and wondering what you think of this Vegan Toffee Sweet Potato Fudge!
Be sure to see all the amazing things I'm pinning here on my Pinterest board!
Classic toffee fudge is veganized by subbing the traditionally used butter with cocoa butter and coconut butter and it becomes a magical, creamy, smooth and delicious toffee fudge. Make this for friends or family that are unsure of vegan food. They will be convinced they were missing out after trying a piece. Guaranteed.
30 minPrep Time
30 minTotal Time
1/2 cup cooked, mashed sweet potato
1/4 cup + 2 tablespoons "lite" canned coconut milk, shaken well first
1/2 cup + 1 tablespoon coconut sugar (80 g, crucial to flavor, don't use regular sugar)
1/4-1/2 teaspoon vanilla extract, to taste (I used 1/2 teaspoon)
1/4 cup melted liquid coconut butter (I make my own here )
Cocoa butter and coconut butter are crucial to this recipe's texture and flavor. I order my cocoa butter online and it lasts forever, but Whole Foods or some health stores also carry it I believe. Just make sure it is the food grade kind. These 2 ingredients combined is what makes the fudge firm up and gives it a wonderful dense fudge texture. The combo of the 2 is perfect. Coconut oil is too soft to use and isn't sweet either. It won't set up and firm up like coconut butter. Since there is sweet potato and milk in this fudge, that is why both is needed. I make my own coconut butter at home and it only takes 5 minutes.
First, cook your sweet potato. You can either roast one at 400 degrees for about an hour or to save time, cook it in the microwave until mushy and tender. Peel the skin off and mash completely with a fork. Measure out 1/2 cup only. Make sure to really pack in the potato, so there are no gaps, and then level off with your finger. Add to the food processor.
Add the coconut milk, sugar and salt (start out with 1/4 tsp salt). You will not be adding the vanilla or cocoa butter or coconut butter yet. Blend until completely smooth and scrape the sides a couple of times during. Try not to eat it all now!
Next, you will want to have your cocoa butter finely chopped, or use the discs linked above and have them melted and ready to go before cooking the sweet potato mixture. I melted them in the microwave for about a minute or so in 30 second intervals, stirring in between. Once it's almost all melted, take it out and stir it until completely smooth. Set aside.
Add the sweet potato mixture to a small pot and turn the heat to medium. Once it starts to boil, let it cook for 1-2 minutes, stirring during. Basically you are just heating through the sugar and letting it turn an amber color and thicken some more. It happens quickly. I recommend using a rubber spatula so it is easy to scrape the sides during. Don't worry about any bits forming, they will loosen up after you turn off the heat and it will all be processed again. Turn off the heat and stir in the vanilla.
Next, stir in the melted cocoa butter. Just in case you melted extra, make sure to measure out exactly 1/4 cup of cocoa butter. Give it a good stir to somewhat blend it and then add the mixture back to the processor. Make sure to scrape it all out of the pot. Add your melted coconut butter now. Make sure your coconut butter is completely melted and a total liquid before measuring, for accurate results. Process once more, at least a minute to ensure it's completely smooth, scraping the sides during. Taste and add any more salt or vanilla if desired. The mixture should be thick, similar to a pudding.
Line a small container with plastic wrap going up the sides. I used a 3X7 glass storage container. This fudge is rich, so that is why it is a small batch. If your container is plastic, you will need to spray it first before placing the plastic wrap inside to prevent the plastic from sliding around. Spread the mixture out evenly and smooth the top, making sure to scrape out all of it from the processor by using a small rubber spatula. Sprinkle extra coconut sugar on top for extra toffee flavor enhancement. Place in the freezer for several hours or overnight, to set, before slicing into squares. Store in the fridge or freezer after that depending on how firm you want it. It will be softer in the fridge and very firm in the freezer.
Hi! I'm Brandi, a wife and mom behind this blog who healed her husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper and water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!