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.
VEGAN DARK CHOCOLATE FUDGE WITH A TWIST
Are you ready to have your mind blown? Blown as in, a vegan dark chocolate fudge with a sweet potato base and hints of chipotle chile, cinnamon, red pepper flakes and the most amazing thick, fudgy texture? If you love sweet potatoes in desserts, check out these Vegan Sweet Potato Desserts!
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 vegan dark chocolate 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 vegan fudge recipes?
Dark Chocolate Chipotle Sweet Potato Fudge
- 1/2 cup (128g) mashed cooked sweet potato
- Two 3.5 oz 70% dark chocolate bars, finely chopped (7 oz total, 200 g)
- 1/4 teaspoon salt
- 1/4 cup (80g) pure maple syrup, room temp!
- 2 tablespoons (30g) creamy plant milk, room temp! (I used lite coconut milk, but any milk should work)
- heaping 1/8 teaspoon ground chipotle chile pepper spice
- 1/4 teaspoon strong quality cinnamon
- 1/2 teaspoon pure vanilla extract
- Optional: red pepper flakes
- 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!
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