No-Bake Sweet Potato Chocolate Fudge
Ingredients
Base
- 2/3 cup (60g) GF rolled oats
- 1/3 cup (30g) flaxseed meal
- 5 Tbsp. (30g) desiccated coconut
- 1/3 cup (50g) sunflower seeds
- 1 Tbsp. raw cacao powder
- 1 Tbsp. raw cacao nib
- 2 Tbsp. maple syrup
- 3 Tbsp. melted coconut oil
Sweet potato chocolate filling
- 1 small sized sweet potato (200g), steamed
- 1 cup (240ml) coconut cream
- 1/3 cup (80ml) melted extra virgin coconut oil
- 7 Tbsp. raw cacao powder
- 7 Tbsp. maple syrup or rice malt
- 1/4 tsp natural salt
Preparation
Line a tin with parchment paper
In a food processor place every dry ingredient for the crust and process until well processed. Add wet ingredients and process until it becomes like wet sand. Add more coconut oil if your mixture is too dry
Press the crust into the bottom of the mold
In a high speed blender place every ingredient for the chocolate layer and blend well until smooth. Add more sweetener if you need. Layer the filling above the base. Cool it in the freezer until set
Take out from the mold and let it thaw at room temperature or keep in the fridge until it becomes soft enough to cut. Cut with a warm knife
Notes
Recipe is for an 18cm x 18cm square mold
1 tablespoon equals 15ml
You can use your choice of nuts and seeds for the base
