17 Jan Sweet Potato Fudge
The other night I had bunco with some girls in town and I was wanting to bring some sort of dessert. With New Years not even a month ago, I knew many of these girls would be trying to keep up their resolutions to eat healthier in the new year. I researched a couple of healthy desserts and paleo desserts that involved using sweet potato as your main ingredient. It made sense to me. Sweet potatoes are pretty sweet.
I made this recipe with my kiddos (that night) and let me just say they loved it! My son “isn’t really a fan of” sweet potatoes but he loved this stuff. The girls at the party pretty much tried it, but many of them don’t like coconut…WHO DOESN’T LIKE COCONUT???? Or like my babysitter, were too scared to try the idea of sweet potato and chocolate.
I thought this recipe was awesome! This is a dessert recipe for anyone trying to eat healthier who seriously needs a chocolate fix! It’s a super little tasty treat!
As I said above, the idea of sweet potatoes and chocolate sort of freak people out. I am an adventurous food eater and I thought this recipe was awesome! I can’t wait to make it again and try to sneak it into my Dad’s diet. That would be the true test! But until then, I am slowing eating one piece ever night (with my kids begging for more) till the pan is gone. It’s a dessert I feel good about eating and my kids don’t know they are basically eating veggies!
- 4 cups sweet potato puree
- 1 cup of coconut oil, melted
- 1.5 c. cocoa powder
- 2 tsp vanilla extract
- 1 tsp of cinnamon
- 1 tsp of salt
- 3/4 unsweetened coconut flakes, divided in two (optional)
- 1/2 cup agave nectar
- 1 cup of Ghirardelli 60% Cacao Bittersweet Chocolate, chopped (optional)
- 1/2 cup of Slivered Almonds
- Boil potatoes until soft with fork,
- Puree potatoes and add in cocoa powder and melted coconut oil.
- Transfer to a large bowl and stir in vanilla, cinnamon, salt, half of the coconut flakes, and agave nectar
- If wanting a very sweeter version, add in the cup of chopped chocolate chips
- Line an 8 x 10 glass dish with parchment paper with enough to allow for lifting out of pan.
- Spread mixture evenly and sprinkle with remaining coconut flakes and slivered almonds
- Place in freezer and chill for 1 hour.
- Cut into pieces and enjoy!!