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.
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
5 based on 3 review(s)
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)
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.
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.
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.
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.
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.
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.
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 several hours or overnight before slicing. Keep stored in the fridge. These are great for a party, as they will stay solid at room temperature!
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
The Vegan 8
If you make this recipe, please do not re-post it on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site.
Hi! I'm Brandi, a wife and mom behind this blog who healed my 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 counting salt, pepper or 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!