1cupsweet potato puree, (orange kumara - approx. 1 medium sized)
¼cupcocoa
Pinch of salt
¼teaspooncinnamon, 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.