Are these Sweet Potato Chocolate Fudge Squares healthy? Well, it's all relative isn't it? They are certainly healthier than traditional fudge. They are full of Vitamin A-rich sweet potato, protein laden almond butter and maple syrup, not sugar. A guilty pleasure with a lot less guilt, but a pleasure all the same. This one makes my nutritionist's heart sing a little.
Why You'll Love Sweet Potato Fudge
If you are looking for a dairy-free dessert that delivers the rich, velvety texture of traditional fudge without heavy cream or refined sugar, this vegan Sweet Potato Chocolate Fudge is the ultimate recipe.
What is in Sweet Potato Chocolate Fudge?
So, the not-so-secret secret is that sweet potato chocolate fudge contains sweet potato and chocolate. However, it also contains almond butter as our fat source, maple syrup for sweetness, a little dairy-free milk to bring it all together and vanilla to add depth.
Let's talk about ingredient substitutions.
Sweet potato. Orange sweet potatoes are the most common variety of sweet potato found in almost all supermarkets. They are recognised for their moist, creamy texture and sweetness. They are also incredibly high in beta-carotene, an antioxidant that converts to vitamin A and promotes eye and skin health among the things.
Dark chocolate. Use a good-quality dark chocolate (60% to 70% cocoa) or dairy-free chocolate chips (300g total). The cocoa butter content is essential for setting the fudge firm.
Almond butter provides a healthy fat source and some protein. You could swap it for other nut butters but that will change the flavour profile significantly.
Dairy-free milk. Just a touch of soy milk helps bring the mixture together and adds moisture. You could use almond or oat milk also.
Vanilla & sea salt. Enhances the dark chocolate profile.
How Sweet Potato Works as a Fudge Base
Sweet potatoes are rich in natural starches and moisture, making them an ideal plant-based substitute for heavy cream and butter in vegan confectionery. When blended smooth with warm melted chocolate, the natural fibress and starches bind with the cocoa butter as it cools, creating a dense, fudgy consistency that holds its shape cleanly when sliced.
How to Make Sweet Potato Chocolate Fudge (Step-by-Step Guide)
Step 1. Cook & cool the sweet potato
Peel and chop the sweet potato into bite-sized chunks. Steam over medium heat for 12-15 minutes until fork-tender. Allow it to cool completely before blending.
Step 2. Blend the base
Add the cooled sweet potato, dairy-free milk, almond butter, maple syrup, vanilla extract, and pinch of sea salt into a high-speed blender. Process until completely silky and free of lumps.
Step 3. Melt & add the chocolate
Melt the vegan dark chocolate over a double-boiler or in short 30-second microwave bursts. With the blender running on low, slowly stream in the melted chocolate. Blend until glossy and thoroughly combined.
Step 4. Pour & Set
Line a small loaf tin or 6x6-inch baking dish with parchment paper. Pour the fudge mixture in, smooth the top with a spatula, and sprinkle with hemp seeds or sea salt flakes if desired. Cover and freeze for at least 1 hour until set firm.
Step 5. Slice & Serve
Remove from the freezer, lift out using the parchment paper, and slice into 16 squares using a sharp knife dipped in hot water.
Recipes Notes and Variations
Firmer fudge. I stumbled across this recipe while testing a chocolate mousse recipe for my cookbook adding too much chocolate to the mixture. If you like a firmer fudge, you can add a little more melted chocolate to the mixture. You could easily add another ounce or 30 grams.
Cooking the sweet potato. I have always steamed the sweet potato for this recipe to avoid adding extra moisture through boiling. You could also roast it and scoop out the flesh or simple cook it in the microwave.
Make it a mousse. After setting, if you remove the fudge from the freezer, slice it and allow it to sit for around 15 minutes, it softens considerably. In its softened state, it is like a slice of rich chocolate mousse slice. Serve it with ice-cream and nuts to send you over the edge.
Pro Tips for the Best Texture
FAQs
No! The naturally mild flavor of sweet potato is easily masked by the dark chocolate, almond butter, and vanilla. It adds body and natural sweetness without an earthy vegetable taste.
Yes, swap out the nut butter for tahini in a 1:1 ratio.
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Make This Recipe
Chocolate Sweet Potato Fudge
Ingredients
- ¾ cup (196g) sweet potato, peeled and steamed
- 3 tablespoon dairy-free milk room temperature
- 2 tablespoon almond butter
- ½ teaspoon sea salt optional
- 1 teaspoon vanilla extract
- 300 grams vegan chocolate
- ¼ cup maple syrup
- 1 teaspoon hemp hearts optional
Instructions
- Peel the sweet potato and cut it up to fit in your steaming basket. Fill a suitable pot (one that will hold your steaming basket securely) with around 2-3 inches of water and bring it up to a simmer over medium heat. Place the basket over the pot and cook for around 15 minutes. Carefully, remove the sweet potato from the heat and allow it to completely cool.
- Line a small bread tin or lunch box with greaseproof paper.
- Add the dairy-free milk, cooled sweet potato, almond butter, maple syrup and vanilla extract to a blender and blend until smooth.
- Either in the microwave or over a double-boiler melt the vegan chocolate.
- With the blender running, stream in the melted chocolate and blend until well combined and smooth.
- Pour the mixture in to the prepared bread tin, level and sprinkle with hemp seeds or any topping of your choice. Cover with foil and pop it in the freezer to set for at least an hour. When set, remove from the freezer and cut in to slices to serve.
- Store in the freezer or for a softer mousse slice, the fridge.
Nutritional Disclaimer
The nutritional information is an estimate only and is automatically calculated using online tools. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Robbie says
Hi
This looks beautiful . I have a question about chocolate. 300 grams is three large chocolate blocks. Am I right in this .. this is a lot if chocolate which ofcourse is great, but just checking I’ve hit amount correct. Thankyou
Amanda says
Hi Robbie, it is a lot of chocolate, you're right. When I created the recipe, I used a bag of chocolate buttons here in Australia, which is 300g. The chocolate is used - besides being to delicious - to help set the fudge and create structure. I hope that helps. 🙂
Robbie Hamilton says
Thankyou. Yes I understand. About to make it now 😄
Diane says
OMG this was so easy and so delicious!!! I’m definitely going to be making this on a regular basis!
Amanda says
I love this! Thanks Diane - you've made my day x
sarah says
SO GOOD! It's like little chocolate ice cream fudge. I made brought this to a family meal on a hot summer day, and it was perfect. I really recommend. I used Lindt vegan chocolate the first time, and then enjoy life semi sweet chocolate the second time, each was great.
Amanda says
Yayyyyyy! I am so glad you like it - I love this fudgy goodness too and haven't made it for ages. You've inspired me to make it again! Thanks so much for taking the time to let me know your thoughts Sarah xx
Jessica R says
Would these work in silicone molds?
Amanda says
Hey Jessica, good question! I haven't done them in moulds before, but in theory they should work. After chilling, make sure they are nice and set before popping them out. I'd love to know how it goes if you do try it. Thanks Jessica. 🙂
Connie says
Thank you! I had a leftover baked sweet potato that I wanted to turn into dessert, and I came across this recipe. It is amazing! I ended up mashing it up after freezing and serving it with a spoon like ice cream. It was like the best chocolate ice cream I ever ate, and my grandsons loved it. Do you think doubling the recipe would work?
Amanda says
I love this Connie! Sweet potato makes a great ice-cream base and I am so glad your family enjoyed it. I haven'y done it but you should easily be able to double the recipe. There are no rising agents or anything to mess with the mix so it should work well. Let me know how you go! I would love to hear. Thanks so much for writing. A, x.
Amy says
Can you substitute cashew butter for almond butter? Thank you
Amanda says
Absolutely Amy! As long as they are a similar texture, you'll be fine. Cashew butter is a little sweeter and less nutty than almond butter but it should work great. x