No-Bake Sweet Potato Chocolate Fudge
Ingredients
Base dry
- 2/3 cup (60g) GF rolled oats
- 1/3 cup (30g) flaxseed meal
- 5 Tbsp. (30g) desiccated coconut
- 1/4 cup (50g) sunflower seeds
- 1 Tbsp. raw cacao powder
- 1 Tbsp. raw cacao nib
Base wet
- 2 Tbsp. maple syrup
- 3 Tbsp. melted coconut oil
Filling
- 1 small 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 all dry ingredients for the crust and process until well combined. Add wet ingredients and process until it resembles wet sand. Add more coconut oil if the mixture is too dry.
Press the crust into the bottom of the mold.
In a high-speed blender, place all ingredients for the chocolate layer and blend until smooth. Add more sweetener if needed. Layer the filling over the base. Cool in the freezer until set.
Remove from the mold and let it thaw at room temperature or refrigerate until soft enough to cut. Cut with a warm knife.
Tips
You can use your choice of nuts and seeds for the base dry ingredients.
Add more maple syrup to the base if desired.
Adjust the sweetener in the filling to taste.
