Vegan Toffee Sweet Potato Fudge

Vegan Toffee Sweet Potato Fudge

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 recipe. Except that it is so freaking amazing. It's so delicious that it's likely to leave you speechless.

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).

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 used a combo of 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. made toffee fudge. Serve on a pretty platter for your guests or yourself.

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Vegan Toffee Sweet Potato Fudge

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.
Prep Time 30 minutes
Total Time 30 minutes
Servings 10 pieces


  • 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 fine sea salt to taste
  • 1/4 cup melted cocoa butter 60g, not coconut oil! (I order these cocoa butter discs)
  • 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.


  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6. 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.


  1. MMMMMF man, I don't care how rich it is, I'd probably gorge the whole batch as a snack unintentionally!That fork is very convincing.Yes, I WILL take a bite.Actually, it'll be more like an inhale, but ya know what I mean....
      Hahaha!! Yes, I know exactly what you mean! They are rich, but that is how fudge SHOULD be, right?!
  2. Wow Brandi, another amazing recipe. I really this is brilliant. I guess it wouldn't travel well right, I mean to include in holiday gift packages. Looks so good.
      Aww thanks so much Suzanne! You are so kind. I had to deliver when my reader asked for toffee....haha! I have another recipe featuring toffee as well that is different. Anyways, these probably wouldn't travel well, unless they were packed with ice to keep them firm. They don't melt at room temperature, but the longer they are out, the softer they get. :)
  3. Ilove the titles of your posts! this toffee fudge indeed looks to-die-for! i love cocoa butter in everything :)
      Haha! Thank you Richa! :)
  4. Eek! This looks wonderful Brandi! Wonderful! Must go find me some cocoa butter. Love love love <3
      Thank you Shonalika! Don't worry, I have your other request coming TOOOOO!!! But as I was making the batter, FUDGE spoke to me, so I had to get this done much toffee, so many ideas. Rough life, haha! So glad you asked me! xo
      • Heh, don't feel under any pressure! I asked you in the first place just to see what you reckoned before I had a tinker, but then you got excited about the idea, and I'm running pretty low on free time/resources... so I was hardly going to complain about a tried and tested recipe for the exact thing I was after! Thanks again for taking the time to try it out! :)
  5. Yeowza that was a short comment
  6. You go with your bad self!! It looks delish, haven't had much toffee in my life. But mostly because it was always way too sugary for me. This looks like it's much more my style. Work it girl!!
      Well, this one definitely has sugar, but for a true toffee flavor, I use unrefined coconut sugar of course and it's a must here! No other sweetener will give it that toffee flavor I was after and it is divine and one of the yummiest things ever! The sweet potato made it even further enrich the toffee flavor. Yum! I ADORE toffee flavor :)
  7. You know what's kind of amazing for you - you want X in your vegan food yet the crap at grocery stores are NOT what you are looking for thus you're FORCED to make your own, HEALTHIER versions!!! It's a BLESSING :D
  8. Never knew it was possible to make vegan fudge before.. definitely a delicious recipe I need to try!
  9. This looks absolutely incredible!!!! I never thought of making fudge with coconut butter but it's a great idea!
      Thank you so much Lilli!! And thank you for stopping by and commenting, I really appreciate it!
  10. I've been wanting to do a coffee tasting with your caramel!! Starbucks espresso roast is very caramelly and would be SO good with these !! AHH I can't wait to share with my coworkers.
      Omg girl!! Imthat sounds amazing with the coffee!! I'm totally doing that! I don't hardly ever drink coffee, but one little cup sounds awesome with the toffee
  11. Just stumbled across your blog, and just wanted to say that this is such a cool idea! Love it - and this recipe sounds amazing :)
      Aww thank you Michelle!! I appreciate you found me and so glad you love my concept! Please let me know if you ever need anything or make any recipe, I'd love to hear!
  12. I could see this becoming "Thanksgiving Day Fudge, " too :-)!
  13. Toffee and fudge....can that ever be bad???? Looks amazing.
      Thanks so much Cindy! Nope, not bad at all!
  14. You are amazing, Brandi! I love the ingredient combo's you come up with! This fudge look absolutely perfect and puts traditional icing sugar fudge to shame :D I can't wait to try this and your sweet potato caramel! Pinned!
  15. What a perfect name for your absolutely, fabulously and brilliantly out-of-this-world dessert! I want to try this out with kabocha - it has the same consistency as the sweet potato, but with less moisture!
      Thank you so much Rika!! xoxo That sounds super delicious as well! Great idea!
  16. Do you think this could be made with cacao butter rather than cocoa butter?
      Hi Kenna! I have never tried that...what is the difference between the two? As long as it is hard and solid when it is sitting at room temperature, then I think it would work, but cocoa butter is hard as a rock and is what sets up the fudge. I guess if cacao butter does the same thing, then let me know if you try it, I'd love to hear!
  17. Too good! I have been eyeing cocoa butter in health stores and wondering if I should buy it, it's so expensive. But this recipe has convinced me that I need to get it just for making this delicious fudge! I will surely save this one and try.
      Thanks so much Apsara! It is kind of pricey, but you know what, it lasts forever!! It is totatlly worth it and I use it for several recipes, so it never goes to waste. You definitely have to try it!
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  19. I made this tonight and it's delicious! The only issue I have is it isn't really fudge. It's more like ice cream. I followed your recipe to the letter and even measured out everything (I hardly measure!) but the consistency is like an ice cream bar. Any ideas what I did wrong?
      Hi Monica! Oh bummer! I'm sorry to hear it didn't set up. That is odd. You can see how firm I made it in the stayed firm even at room temperature too. I'm going to retest this recipe to see if maybe I wrote down the wrong measurement on the coconut butter or cocoa butter, just to be sure. With a 3 year old constantly interrupting me, it's certainly a possibility! I'm constantly double checking my notes, but things happen. I will retest it soon and report any changes both here and on the recipe, if need be. Also, did you by chance sub with coconut oil? Thanks so much for making it and I'm glad that you thought it was really delicious anyways!
      Hi Monica! I remade the recipe last night and made a couple of changes and it's nice and firm and perfect. I changed the milk amount and coconut/cocoa butter and method slightly, so note the changes and try it again and it should be more firm! I think I just recorded it wrong previously on my notes.
  20. Wow, it actually LOOKS like fudge! I guess I should give this one a go to test a different type of vegan fudge. I've made a few freezer fudges before that stay with the perfect consistency for about five minutes before turning overly soft. It's so disappointing, because a part of the fun in eating fudge is the firm slightly sticky texture. Oh, how I've missed it!Bookmarking your recipe and giving it a go once I've made room in the freezer. May have to devour some vegan ice cream to make space :D
      Thank you so much! It looks and tastes like fudge! It is really delicious. If you follow the steps and keep it stored in the freezer, it will stay firm for awhile out at room temperature upon removal, but not for an indefinite period. You can also store it in the fridge, but it will be softer. Up to your preference. Please let me know if you try it!
  21. [...] are delicious and easy to prepare. Get ready to bookmark and pin for days. Don’t miss out on her To Die For Vegan Toffee Fudge. It’s luscious simplicity in [...]
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  23. I am definitely going to try this. Do you use the Lite Coconut milk for texture or for health reasons?> I normally use the heavy culinary coconut milk.Thanks so much!Debra
      Hi Debra! The only reason I use light is because I don't like the taste of coconut milk and for this recipe a thinner milk is needed. You could probably use another creamy milk like cashew milk or soy milk but I've only tested it with the light canned coconut milk. Let me know if you try it please, thank you!
  24. Wow. This looks intensely dangerous to have around ;) -- It'd be so hard not to eat the whole batch in one go. So many good things in one recipe -- yum!
  25. WOWWWWWW! This recipe s THA BOMB!!!!! You really do only need a very small piece to satisfy your fudge cravings. What a fabulous recipe. This is what vegan dreams are made of. Or just any dreams really. Fudge that's semi good for you is heaven sent. Thank you so much, Brandi! I loved it! I'm going to hide it in my freezer and hope my boyfriend never finds it. :)
      This was the best feedback, thank you so much! I'm so ecstatic you loved this fudge so much, it is my favorite fudge recipe on my blog because I LOVE toffee! Thanks so much for tagging me on Instagram too with your gorgeous photo...can't wait to share it!!
  26. So, I'm having a party on Friday and I have some sweet potatoes I need to use up. I came across this recipe and I cannot wait to try it! Do you think I could double everything for a double batch or should I do two separate batches? Also, any updates?
      Hi Jennifer! I think doubling it should work fine, maybe just cook it an extra minute or two to make sure it cooks down a little. I would then just pour the mixture into a lined 9x5 loaf pan and that should be the perfect size. Go ahead and make it the day before so it has plenty of time to set up and firm. Let me know how it turns out!
  27. This sounds incredible, I love desserts that use sweet potato!
      Awesome, let me know what you think after you try it Cassidy! It's sooooo good!

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