Like the vegan and vegetarian meatballs, I am having a thing about fudge at the moment.
In recent days, I have made beetroot fudge, chocolate fudge and now these vegan tiger orange coloured Sweet Potato Fudge Bites with Cacao Nibs.
This recipe comes from Kari's blog Bite Sized Thoughts. I have a number of recipes bookmarked from Kari, one of which is this Sweet Potato Fudge bookmarked since I saw it and one she showcased when she was doing a bit of fundraising.
I had good intentions of following her recipe for this Sweet Potato Fudge to the gram, but as the weight of my baked sweet potatoes were a little more, I decided to increase some of the ingredients a little. I also replaced the lacuma powder with maca powder as that is what I had in my cupboards. I picked up the maca powder when it was on offer along with some cacao nibs a year or so ago and have been looking for ways to use both. So even with my little tinkering, full credit for the recipe still goes to Kari.
The Sweet Potato Fudge with Cacao Nibs was lovely and dense, sweet and 'fudgy' in texture. I had so much of it that I took some into work and shared with some colleagues, who loved it. Many commented that it reminded them of a pumpkin pie filling, I could see that. They were all completely surprised that it was completely vegan. I was really impressed with one of my colleagues, who even picked out the coconut in it.
Thank you so much for Kari for sharing the original recipe. I hope you don't mind me sharing these further withTin and Thyme who hosts the We Should Cocoa Challenge;
Vegan Sweet Potato Fudge with Cacao Nibs
Makes around 16 - 20 pieces of fudge
400g sweet potatoes, baked in their skins
80g coconut oil
40g coconut sugar
30g maca powder
Optional: cacao nibs for variation
When cool to handle, remove skins from the sweet potatoes and put into food blender, along with the remaining ingredients.
I followed Kari tip - By adding the warm sweet potato to the food processor along with the coconut oil allows it to melt gently.
Then spoon the mixture into silicon baking pan or tin lined with nonstick paper.
Optional: Evenly scatter over the cacao nibs if using.
Allow to set in the fridge overnight.
Cut into squares the following day.
Good for 1 week.
Adapted from Bite Sized Thoughts Sweet Potato Fudge