Sweet Potato Chocolate Fudge Squares
With sweet potato and almond butter these vegan Sweet Potato Chocolate Fudge Squares are a little bit good and a little bit decadent. This vegan fudge is whipped up in a blender and sets in the freezer.
Servings 16 servings
- 310 grams sweet potato, peeled and steamed medium-size sweet potato
- 1/2 cup dairy-free milk
- 1/3 cup almond butter
- 1/4 tsp sea salt optional
- 1 tsp vanilla extract
- 290 grams vegan chocolate 10 - 11 oz
- 1 tsp hemp hearts optional
- 1/4 cup maple syrup
Line a small bread tin or lunch box with greaseproof paper.
After steaming the peeled sweet potato for around 15 minutes or until soft, allow it to cool.
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.
Calories: 159kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Sodium: 51mg | Potassium: 126mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2780IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1.7mg