Ingredients (makes 12)
128g cup mashed cooked sweet potato
200g dark chocolate (70%) finely chopped
1/4 tsp fine sea salt
1/4 cup pure maple syrup
2 tbsp creamy coconut or nut milk
1/4 tsp ground chipotle chilli pepper
1/4 tsp strong quality cinnamon
1/2 tsp pure vanilla extract
Optional: red pepper flakes
It’s important that your liquids are at room temperature so the chocolate stays smooth while mixing. Make sure to use the correct amount of chocolate so the end result texture is accurate.
How to make it.
Cook your sweet potato and mash it well with a fork before measuring. Pack it well into your measuring cup and level off with your finger. Add to a food processor. Finely chop up all your chocolate and add to a bowl, melt it over a pan of hot water, being careful not to burn it. Add the salt to the chocolate and give it a quick stir and add the chocolate to the food processor, scraping all of it out of the bowl. Blend the chocolate and potato until smooth. Add the syrup, milk, chipotle spice and cinnamon. If using canned coconut milk, shake the can first, so you aren’t just getting water. Process for at least a minute until completely smooth. Scrape the sides and process again. Add the vanilla and process once more.
Line a shallow tin with baking parchment. Add all of the chocolate fudge to the tin and spread out with a rubber spatula or spoon. Add optional red pepper flakes on top, if desired. Overlap the paper over the fudge and smooth the top out. Place in the fridge to firm up for at least a couple of hours before slicing. Keep stored in the fridge.
Thanks to www.thevegan8.com for this delicious recipe