• Tristan Thibodeau, MSN

Double Chocolate Sweet Potato Fudge

Updated: Oct 23, 2017

BEHOLD!!

Not going to lie, this recipe was a bit of a fortuitous accident as I originally set out to create a sweet potato protein brownie but instead, created something so much better! I die, and I die again. These babies are loaded with healthy fats from almond butter for stable blood sugar, plant-based protein for hangry moments, and low glycemic carbs from the sweet potato so you can enjoy a sweet and decadent treat without the blood sugar crashes! Oh, and did I mention that these babies are:


  • Gluten Free

  • Paleo

  • Vegan

  • Dairy Free

  • Egg Free

  • Oil Free

  • Sugar-Free?

  • Macro-friendly?

Let's do this shit.

Oh sweet potato fudge, how do I describe thee?

DECADENT RICH DENSE MOIST FUDGEY GOOEY LIFE CHANGING

I could go on, but like any star-struck lover, I'll save the romance for when we're alone. So before things start to get weird (or weirder), I present to you my recipe for Double Chocolate Sweet Potato Fudge!



Prep Time

15 minutes

Cooking Time

10-15 minutes

Yields

12 large fudge squares

Ingredients


  • 2.5 cups skinned, cubed, and boiled sweet potato

  • 1/2 C chocolate protein powder (I used PR3)

  • 1/4 C almond butter (I used Justin's original)

  • 1/4 C cocoa powder (I used Himalania superfoods)

  • 1 T vanilla

  • 1 tsp cinnamon

  • 1 tsp baking soda

Instructions


  1. Preheat oven to 350 F

  2. Prepare sweet potato by skinning and then cubing it. Place in a pot and fill with enough water to submerge the potatoes. Bring to a boil and cook until fork tender (about 10 minutes)

  3. While sweet potatoes are boiling, combine protein powder, almond butter, and cocoa in a stand mixer (or use a handheld mixer) and combine until smooth.

  4. Once sweet potatoes are fork tender, add to the protein/cocoa/almond butter mixture and mix on high speed until relatively smooth.

  5. Add 1/2 C of the starchy water from when you boiled the potatoes to the mixture and combine on high speed until smooth.

  6. Add remaining ingredients and pour into a non-stick square baking pan. (I used a little coconut oil to grease the edges, you can decide if your pan if non-stick enough)

  7. Bake at 350 F for 10-15 minutes or until toothpick comes out clean.

  8. Refrigerate for about an hour in the baking pan so the fudge can set up. Cut into 12 squares and ENJOY!!

Best served with coconut ice cream or a big drizzle of nut butter as pictured above! YUM!

ENJOY!


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