Sweet potato coconut butter fudge

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and roughly chop the sweet potato (orange kumara). Simmer for 15 minutes or until fork tender. Drain and set aside to steam dry.

Step 2

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.

Step 3

Add cocoa powder and cinnamon (if using) to the coconut butter and blend to combine.

Step 4

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.

Step 5

Press mixture evenly into a lined dish, and refrigerate or freeze until firm (1-2 hours).

Step 6

Dust with extra cocoa (optional), slice into squares (I got 24) and store in a sealed container in the freezer.

Step 7

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.

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