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.
Servings: 10
Ingredients
- 1/2 cup (128g) mashed cooked sweet potato
- Two 3.5 oz 70% dark chocolate bars, finely chopped (7 oz total, 200 g)
- 2 tablespoons (30g) creamy plant milk, room temp! (I used lite coconut milk, but any milk should work)
- 1/4 teaspoon salt
- 1/4 cup (80g) pure maple syrup, room temp!
- 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
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
- 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, with the milk, 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, chipotle spice and cinnamon and vanilla. Process for at least a minute until completely smooth. Scrape the sides and process again.
- 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. Parchment paper does not lie flat, so it's a pain to use, which is why I opted for plastic wrap. For a thicker fudge, use a smaller dish. I sprayed my pan first so the plastic wrap would adhere better.
- Add the mixture 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!
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
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