Dark Chocolate Chipotle Sweet Potato Fudge

Dark Chocolate Chipotle Sweet Potato Fudge

A truly rich decadent Vegan Dark Chocolate Chipotle Sweet Potato Fudge that is dairy-free, oil-free and made with just 7 ingredients. This fudge has a wonderful kick of heat from chipotle spice and red pepper flakes.

Are you ready to have your mind blown? Blown as in, a vegan dark chocolate fudge with hints of chipotle chile, cinnamon, red pepper flakes and the most amazing thick, fudgy texture?

Hard to believe there is absolutely no dairy and no added oil in this chocolate fudge. I gave them a spicy kick too. I made some with red pepper flakes and some without. My daughter likes spice, but not too spicy, so the red pepper flaked ones were for me. They are only for spicy lovers.

The inspiration for these beauties came from some delectable chipotle chocolate covered almonds I get sometimes from Whole Foods. They are so flippin delicious. They are chocolatey and slightly spicy and addictive. My only complaint? None. Well, I could handle them being spicier, so I created this fudge as inspiration. You can tailor make your fudge as spicy as you like.

Red pepper flakes. If you dare.

I have 3 other fudge recipes on my blog. They are incredible, but tend to go soft at room temperature. They also require nuts or coconut butter to make them set and firm up.

Not these babies. This sweet potato fudge is totally nut-free, oil-free and with a coconut-free option! The magic....as if you didn't already know by the title...is sweet potatoes and dark chocolate! The dark chocolate of course contains cocoa butter, so that helps them firm up, but the sweet potato is super thick, so it never melts back down at room temperature like a lot of other fudge recipes.

Want some more fudge? Check out these:

3 Ingredient Fudge

To Die For Vegan Toffee Fudge

Thin Mint Freezer Fudge

I would love to hear your feedback on this Dark Chocolate Chipotle Sweet Potato Fudge! Leave me feedback below. You can also tag me on Instagram with your gorgeous pics. I want to see them! Don’t forget my tag #thevegan8, I don’t want to miss it.

Yields 10

Dark Chocolate Chipotle Sweet Potato Fudge

Fudge just got a whole lot more interesting. Not only is the base of this fudge made from a healthy vegetable (instead of oil or butter), it is accented with hints of chipotle chile and cinnamon to give it a beautiful, delicate warmth. Not too spicy, just right.

30 minPrep Time

30 minTotal Time

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1/2 cup mashed cooked sweet potato (128 g)
  • Two 3.5 oz 70% dark chocolate bars, finely chopped (7 oz total, 200 g)
  • 1/4 teaspoon fine sea salt
  • 1/4 cup pure maple syrup, room temperature (60 mL)
  • 2 tablespoons creamy plant milk, room temperature, I used "lite" canned coconut milk (30 mL)
  • heaping 1/8 teaspoon ground chipotle chile pepper spice (adjust to taste)
  • 1/4 teaspoon strong quality cinnamon, I used Saigon cinnamon
  • 1/2 teaspoon pure vanilla extract
  • Optional: red pepper flakes
  • Note: It's important that your liquids are at room temperature so the chocolate stays smooth while mixing, otherwise cold liquids will cause it to start to harden too quickly. Make sure to use the correct amount of chocolate so the end result texture is accurate.

Instructions

  1. Cook your sweet potato and mash it well with a fork before measuring. Pack it well into your measuring cup (leaving no gaps) and level off with your finger. Add to a food processor.
  2. Finely chop up all your chocolate and add to a bowl and microwave on 30 second intervals until melted, being careful not to overcook or burn it. Or you can use a double boiler.
  3. Add the salt to the chocolate and give it a quick stir and add the chocolate to the food processor, scraping all of it out of the bowl. I used a rubber spatula, as it worked much better than a spoon.
  4. Process the chocolate and potato until smooth. Add the syrup, milk, chipotle spice and cinnamon. If using canned coconut milk, shake the can first, so you aren't just getting water. Process for at least a minute until completely smooth. Scrape the sides and process again.
  5. Add the vanilla and process once more. Taste and if you desire it to be sweeter like traditional fudge, add a tablespoon or so of a dry sweetener. Do not add any more liquid sweetener, or it will affect the texture. Keep in mind this has a dark chocolate flavor and is less sweet than traditional fudge, but we still found it plenty sweet. It is supposed to have a rich, dark chocolate taste, but feel free to adjust to your liking.
  6. Line a 9X5 loaf pan with plastic wrap hanging over the sides. For a thicker fudge, use a smaller dish. I sprayed my pan first so the plastic wrap would adhere better. Add all of the chocolate fudge to the pan and spread out with a rubber spatula flat and out to the corners. Add optional red pepper flakes on top, if desired, for an extra spicy fudge. Or for a sweet topping, sprinkle coconut sugar on top. Overlap the plastic wrap over the fudge and smooth the top out. Leave the plastic wrap down and place in the fridge to firm up for at least a couple of hours before slicing. Keep stored in the fridge. These are great for a party, as they will stay solid at room temperature!

Notes

Vegan, gluten-free, oil-free, nut-free
Nutrition per fudge (based on 10 pieces): 155.7 calories, 8.6 g fat, 17.7 carbs, 2.25 g protein, 11.2 g sugars

7.6.4
1789


73 Comments

  1. Whoa..... Brandi that fudge looks to die for good. Creamy and spicy. I am really loving this fudge!! I just finished a dark chocolate spicy chocolate bar. It was pretty spicy and really delicious.
    • brandi.doming@yahoo.com
      Thank you so much Suzanne! You are so sweet. Omg, I love those dark chocolate spicy bars....that is basically what inspired this fudge. I love the cinnamon chipotle chocolate bars and the chipotle chocolates I buy from Whole Foods. Now in fudge form, it's perfect :)
  2. What?! Sweet potato dark chocolate fudge? This combination is so intriguing! I have all the ingredients necessary for a half batch, so it's probably going to happen this weekend:) I'll let you know how it turns out!
    • brandi.doming@yahoo.com
      Awesome Kacey! I can't wait to hear if you try them! One of my IG readers already made them and LOVED them, so I hope you do too! Yes, I love to use unexpected combos, lol!
  3. The texture looks INCREDIBLE!
    • brandi.doming@yahoo.com
      Thank you so much Annie! That was one thing that sets these apart from most vegan fudges that tend to melt at room temperature because of the oil content, these stay perfect in both the fridge AND room temp!
  4. Wow that looks fabulous! I love sweet potatoes and chocolate, so I think I would love this fudge :) The addition of a little spice sounds great!
    • brandi.doming@yahoo.com
      Thanks so much June! I love them too and this fudge turned out better than I hoped. I hope you get to try it!
  5. Wow, this looks amazing! I've been dying to try dark chocolate with spice, never had any spicy chocolate before but I keep hearing people rave about it! Plus this is the healthiest fudge recipe I've ever seen!
    • brandi.doming@yahoo.com
      Oh man, you gotta try it! It really is amazing. My favorite is actually crystallized ginger chocolate bars..SO GOOD! Thank you! Yes, it's definitely healthier than most fudges out there with lots of oil and sugar, but it's still not low-fat, lol! Definitely much lower fat than my other fudge recipes though.
  6. woohoooo!!!! There are no figs and the usual "fudge" recipe! I am going to have to try this one. Thanks Brandi for something totally new and yummy looking! Cause, I love sweet potatoes more than I do dates! ;)
    • brandi.doming@yahoo.com
      Thank you so much Marsha! Oh my gosh, me too...not a fan of dates too much, lol!
  7. Jen
    Oh. My. Goodness. This looks so good I can't even stand it. I'm totally sending Hubby to the store for ingredients today!
    • brandi.doming@yahoo.com
      Yay! Please let me know how they turn out!
  8. Pretty sure we were the same person in a previous life. Beyond that, I love that you add the Cinnamon in too. Fantastic combination ;)
    • brandi.doming@yahoo.com
      Haha, I think so too! Thank you Angela!
  9. I love your fudge, it looks absolutely delicious :D I have never tried sweet potato before in it! Cheers Choc Chip Uru
    • brandi.doming@yahoo.com
      Thank you Uru! It's totally undetectable but gives a great texture!
  10. I love how you have found so many creative uses for sweet potatoes! This looks great.
    • brandi.doming@yahoo.com
      Thank you so much!! I LOVE sweet potatoes, haha!
  11. Ah, I guessed black beans would be the secret ingredient, but a sweet potato is a much better surprise! :) These look great <3
  12. I hear that dark chocolate and spice mixed into one is the best thing to get a woman to trigger labor?? I probably should get someone to make this for me ASAP!! LOL!! I totally want this NOW! My two favorite things ever!
  13. YUM!!! What a fun recipe! :) How unique! I wouldn't have thought to add these flavors!... but sometimes the less expected combos are the best! I just made avocado dark chocolate cookies tonight (AH-mazing!! ) Gotta love healthy treats!
  14. Sweeeeet potatoes are one of my favorite things to use in baking as an oil replacer so I can only imagine how AMAZING they would be in this fudge, Brandi!! I love that you've made them spicy using red pepper flakes! They look like delicious, spicy sprinkles on top of the fudge!! <3 Delicious!!
  15. I nearly died when I saw these on Pinterest. Yet again another incredible recipe from you Brandi!
    • brandi.doming@yahoo.com
      Haha, aww thanks so much Vanessa!!
  16. OH MY GOSH these look like a little slice of heaven on earth. Sweet potatoes and chocolate are two of my favorite things... I can't wait to try this! I'll tag you when I do : )
    • brandi.doming@yahoo.com
      Thank you so much Ashlee, I really appreciate it!!
  17. I made your divine sweet potato spiced up fudge & loved them so much! they are the best healthy ridge I ate in a while! They are just superb even, dear Brandi! FABULOUS! xxx
    • brandi.doming@yahoo.com
      Thank you so much Sophie! I'm so happy to hear that!
  18. OMG STOP. No, don't stop. Before I even read your first sentence that first photo had me thinking "mind blown." The creaminess of these is out of this world. I put cayenne pepper on everything, and adore the spicy chocolates so this has my name all over it.
    • brandi.doming@yahoo.com
      Oh me too girl, thank you so much! It was delicious!
  19. Since making these, I have been singing their praises to anyone who will listen! While it tastes quite indulgent, I know its loaded with healthy ingredients and there is no guilt in popping one (OK, two or three) pieces in my mouth. Sweet potato, dark chocolate, and spicy? Yes, please! Do your taste buds a favor and make them, now!!!
    • brandi.doming@yahoo.com
      Lori-thank you so much for the wonderful feedback and your beautiful photo of these you shared on Instagram! I truly appreciate it and I'm so happy you loved these so much!
  20. These are right up my alley! I love sweet and savory, and then you add the heat from the chili pepper flakes! Love it!
    • brandi.doming@yahoo.com
      I love sweet and spicy so much and these definitely hit the spot!!
  21. I just made this fudge this week...OH. MY. GOOD. GOOD. GOODNESS! It is actually BETTER than my own special recipe from the old FAT days! My friends don't know, so shhhhhh...it's our secret!
    • brandi.doming@yahoo.com
      Thank you so much Carol! Secret is safe with me! That makes me so happy that this is BETTER than your traditional fudge! Yay! Thanks so much for letting me know, I really appreciate it!
  22. This looks really yum Brandi! So easy to make to.. this definitely goes into my must try list!
    • brandi.doming@yahoo.com
      Thank you so much Keren!
  23. Whaaa???!!! I cannot even believe the stuff you come up with!! Brilliant. This fudge looks amazing and I love that it's made from sweet potatoes???!!! and I love the spice! Crazy.
  24. You've done it again! I love how you make it so easy to replicate decadent treats while making them bit healthier too. Chocolate is always a winner in my book!
  25. Brandi, you are a genius. Seriously! Using sweet potato in fudge is so smart and creative. Plus, it looks insanely decadent and chocolaty. Your recipes always amaze me!
  26. This fudge is amazing, Brandi! You are a total genius - I would've never thought of making fudge with sweet potato! The texture looks so creamy and chewy. I'm a huge fan of chocolate & spice, they compliment each other perfectly. Beautiful photos too, my friend!
  27. Brandi, these are gorgeous! The red pepper flakes are such a perfect topping. My husband would go crazy for that. I used to be afraid to use red pepper flakes because they can be overpowering, but now I know how much better food is with a little red pepper. Maybe just a couple flakes on top for me ;)
  28. Whoa! I'm in awe! I have to make these, and soon! I do have one question, though. Is there a particular method you prefer for cooking the sweet potato? I was considering roasting to bring out its natural sugars. My dad is a diet-controlled diabetic and I'm always trying to find healthy sweets for him, so I'd like to cut down on the maple syrup as much as possible. I wondered if roasting might help the sweeten the taste (versus boiling, for example) so I could use less maple syrup. Thanks for sharing. I can't wait to make these!
    • brandi.doming@yahoo.com
      Hi Nichole! Thank you so much! You can try roasting them to bring out their sweetness, but I don't know how much of a difference it will make. The dark chocolate makes these bitter, so without the syrup, they are going to be very bitter. You can just try the flavor after blending to see how it tastes, but not using any syrup won't taste very good. Let me know what you try!
  29. Oh wow! These fudge look so delectable. Gorgeous pictures, and absolutely delicious sweet-spicy fudge. Pinned!
    • brandi.doming@yahoo.com
      Thank you so much for the compliments, I really appreciate them! I hope you get to try them and let me know if you do, thank you!
  30. I loved this fudge so much I tried it as frosting! I added an extra tablespoon or so of almond milk, let the mixture cool in the fridge for about ten minutes, whipped with a hand mixer until fluffy, and spread on chocolate cupcakes. Thanks for the inspiration!
    • brandi.doming@yahoo.com
      That is such a wonderful idea!! Thank you so much for sharing!!! I actually, when making this, was loving the flavor so much myself straight out of the food processor and have been wanting to make it as a pudding by simply adding more milk. It is such good stuff!
  31. I am regular reader, how are you everybody? This piece of writing posted at this web page is really nice.
  32. Have you tried freezing these? I'm thinking about making these ahead of time for Thanksgiving!
    • brandi.doming@yahoo.com
      Hi Jennifer! Yes, I actually have froze them before and they hold up well! Just wrap them tightly in plastic wrap and then again in foil or a ziplock bag and then set them in the fridge a day or two before Thanskgiving to come back to room temp and they should be fine. Let me know please what everybody thought! :)
  33. These are sooo good, and completely addictive! Lol! And so easy to make! Love them!!!
  34. I just made this, and it is AMAZING!!! Thank you so much for sharing!! What a gift you have for creating wonderful recipes.
    • brandi.doming@yahoo.com
      You are so sweet, thank you so much Cat! I'm so happy you loved this fudge! Thank you for the feedback!
  35. In the pictures the fudge pieces look so thick. But mine are as thin as paper. I followed the directions exactly. My pan is even slightly smaller. The taste is fantastic but where did I go wrong on the volume?
    • brandi.doming@yahoo.com
      That is really strange! I've had several people make these, all with success, so it's really hard to say what went wrong on your end without being there...the fudge sets up very thick, it's impossible for it not too, based on the ingredients. If you used a smaller dish, even moreso. What is the measurement of your dish? Did it get firm like fudge? If it got firm like fudge, then it sounds like your dish just isn't the right size for it to be thick. That's my only guess.
    • It set up overnight and is ridiculously creamy and tasty! I used a 9x4 loaf pan. But with this mainly being just a 1/2 cup of sweet potato and some melted chocolate, I'm confused about where the volume to make an inch or 2 high piece if fudge is supposed to come from? Nevertheless, I will make this a lot I am sure. It's like a little miracle in a pan! Thank you for the recipe!
  36. Amy
    Hi Brandi, just wondering what you think the result would be if I swapped out dark chocolate with white chocolate? A lot of sweet potato fudge recipes that I have read use white chocolate and I love the sweet potato color that comes out when you do. But all those recipes involve a lot of sugar (in multiple forms! evaporate milk + sugar, sweetened condensed milk + powdered sugar, marshmallow fluff... all the usual fudge sugars! Just a lot more than normal! And I would rather not use 8 cups of powdered sugar!). Thanks so much for your healthy version!
    • brandi.doming@yahoo.com
      Hi Amy! It's really hard for me to say since I've only tested this with the dark chocolate. I have no idea if it would still work out the same way, but if you are starting out with a good solid white chocolate bar, perhaps it would? I do know that vegan white chocolate doesn't necessarily melt exactly the same as the milk versions, so I'm just not sure if it would get into the liquid the way dark chocolate does once melted. Sounds really delicious though! Let me know if you try it that way, I'm curious!
  37. Would 1/2 cup (128 grams CANNED pumpkin puree) would in place of the 1/2 cup mashed cooked sweet potato (128 g)?
    • brandi.doming@yahoo.com
      Hi Monika, I've not tested this with pumpkin, so I can't say of the results, but I think it should work. Pumpkin is a bit looser/wetter than sweet potatoes, so it may not firm up as well and will be less sweet, so I would just keep it in the fridge. Also, if after mixing up the mixture, taste it and if you want it sweeter, add a bit of dry sugar. That should work!
  38. Fantabulous, Brandi! I was very excited to try this recipe for family. I'm now a huge fan of chipotle chili pepper. Is the perfect complement. Was glad to find it at my local Sprouts. ;) The only thing I altered in the recipe was that I sprinkled a bit of Maldon sea salt flakes on the finished product before I added the crushed red pepper flakes. YUM! Keep them coming, thanks so much!
    • brandi.doming@yahoo.com
      So awesome to hear CD! So glad you loved it, thank you so much for the wonderful feedback!
  39. Hi! Tbis looks delicious. I already have cooked sweet potato puree in the freezer for vegan mac and cheese sauce...but i think this is a better use!!! Just one question. Can I use cashew milk i stead of coconut milk? If yes then I can make it all right away!!
    • brandi.doming@yahoo.com
      Hi Gurinder, yes I think that should work!
  40. Would love to try this! Have you ever tried substituting the dark chocolate for cacao powder? I was just curious, as I have everything else, just not the dark choc!!
  41. Would love to try this! I currently don't have any dark choc but I have everything else! I was wondering if you've ever tried to substitute it with cacao powder?
    • brandi.doming@yahoo.com
      Hi Jacquelyn! The cocoa powder will not work in place of the dark chocolate since it's just a powder with minimal fat and the chocolate has cocoa butter in it, which is what helps to set up the bars. They behave completely different in something like this :)
  42. I made this and your chocolate ice cream last night with my daughters. Both are fantastic. My daughters loved making it and loved the flavors of both. Brought it in for a treat to work and it was a hit.
    • brandi.doming@yahoo.com
      Yay! So very happy to hear that Tasha, thank you so much for the wonderful reviews!

Leave a comment

Rate this recipe: