stack of toffee fudge on a plate

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.
Course Dessert
Cuisine American
Keyword vegan toffee fudge, vegan sweet potato fudge, dairy-free fudge
Prep Time 30 minutes
Total Time 30 minutes
Servings 10 pieces


  • 1/2 cup cooked and mashed sweet potato
  • 1/4 cup + 2 tablespoons "lite" canned coconut milk, shaken first
  • 1/2 cup + 1 tablespoon (80g) coconut sugar
  • 1/4-1/2 teaspoon fine sea salt
  • 1/4 cup (60g) melted cocoa butter
  • 1/4-1/2 teaspoon vanilla extract
  • 1/4 cup (60g) melted liquid coconut butter


  • Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.
  • I use this scale.


  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.