Sweet potato coconut butter fudge

Simple three ingredient chocolate fudge made with sweet potato and coconut butter, that’s naturally vegan, sugar free and gluten free.

Can chocolate fudge be made without butter and sugar? And if it can, is it something you actually want to eat?

These are questions I’ve been pondering for a while. Deep, existential stuff around here. Best contemplated from the couch, while watching Netflix in yoga pants.

Coconut butter is your friend

Making your own coconut butter has to be one of the simplest and most rewarding things you can do in the kitchen. It sets hard when chilled, just like coconut oil, but the key difference is that it’s full of coconut flesh and fibre – not just the fat.

Coconut butter is great to use in sweet treats that need to be set firm, as I found with this raspberry and coconut butter fudge which I think of as a grown up version of coconut ice. I love this fudge and it was popular with my friends, though not sweet enough to pass the test with my daughter. Can’t please everyone.

Sweet potato in your fudge

My aim here was to make something yummy and chocolatey, without the sugar. After seeing a video of luscious looking sweet potato frosting made with sweet potato puree and dark chocolate, I knew sweet potato (orange kumara) could be the key.

I assure you, the sweet potato adds sweetness and depth of flavour, without tasting like vegetables. You’d never know it was there.

The level of sweetness in this sweet potato fudge suits my tastebuds (that are naturally drawn to dark, bitter chocolate), but if you have a sweeter tooth you might like to add a tablespoon of maple or rice malt syrup to amp it up a touch.

I simmered my sweet potatoes until soft, mashed them with a fork, then added them to the blender which already contained a batch of freshly made coconut butter and cocoa. Everything was whizzed until smooth then poured into a dish and chilled until set. So simple, so delicious.

This fudge is rich and chocolatey, lightly sweet with a smooth mouth feel, and can be stored indefinitely in the freezer for Netflix emergencies. It’s also ideal for anyone actively reducing their sugar intake.

You’ll need a high speed blender or really good food processor to make this recipe.

Sweet potato coconut butter fudge

Simple three ingredient chocolate fudge that's vegan, sugar free and gluten free. 

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Course: Sweet treats

Cuisine: Gluten free, Vegan

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Servings: 24

Calories: 106kcal

Author: Quite Good Food

Ingredients

• 4 cups dessicated coconut, (unsweetened)
• 1 cup sweet potato puree, (orange kumara - approx. 1 medium sized)
• 1/4 cup cocoa
• Pinch of salt
• 1/4 tsp cinnamon, or other spices (optional)

Instructions

• Peel and roughly chop the sweet potato (orange kumara). Simmer for 15 minutes or until fork tender. Drain and set aside to steam dry. 
• While the sweet potato is cooking, make your coconut butter. Put dessicated coconut into a high speed blender and whiz until liquid and smooth, stopping to scrape down the sides a few times. Depending on your blender, this should take 2-5 minutes. 
• Add cocoa powder and cinnamon (if using) to the coconut butter and blend to combine. 
• Use a fork to mash the sweet potato and measure out a cup of puree. Add to blender and blend until smooth and well combined. The mixture will be very thick - I used a tamper with my blender to keep everything moving, if yours doesn't have one, make sure you stop and scrape down the sides a few times. 
• Press mixture evenly into a lined dish, and refrigerate or freeze until firm (1-2 hours). 
• Dust with extra cocoa (optional), slice into squares (I got 24) and store in a sealed container in the freezer. 
• The fudge tastes best when allowed to soften a little at room temperature before eating, but you can eat it straight from the fridge or freezer if you can't wait.

Nutrition information

Calories: 106kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Sodium: 9mg | Potassium: 145mg | Fiber: 3g | Sugar: 1g | Vitamin A: 44.8% | Vitamin C: 3% | Calcium: 0.9% | Iron: 3.8%

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