Grain- Free Sweet Potato Fudge

March 25, 2017

I am neither a scientist nor a chef, so I like recipes that cannot be screwed up. I don't understand the chemical reactions in baking soda or baking powder, and really I am not interested! I just want to bake something to eat for dessert! Thats probably why all of the recipes I post are so easy and you all end up making them at home and sending me pictures! I have made this recipe before with a nut butter and really didn't like the combination, but when I subbed in coconut butter this time, it was way more neutral and I loved the end result! The original recipe is inspired by The Big Man's World (my FAVORITE recipe blogger right now!)  and you can see the original recipe here. Arman calls these brownies, but I think fudge is a better description. 




Grain - Free Sweet Potato Fudge

1 can pureed sweet potato (I used Farmer's Market Organic) Of course fresh sweet potatoes can be used if steamed and mashed, but I stock this canned sweet potato to make desserts easily and quickly. 

1/2 cup coconut butter (I used Artisana Organic) Other nut butters can be used. 

2 tablespoons maple syrup

1/4 cup cacao powder

1/4 cup cacao nibs (I used unsweetened cacao but chocolate chips can be used as well)

1 splash vanilla

1/2 teaspoon cinnamon 


Preheat oven to 350. Line a loaf pan with parchment paper. Over the stove heat up the maple syrup and coconut butter in a saucepan. Once combined, remove from the heat and add the can of sweet potato, cacao powder and cacao nibs, reserving some for the top. Pour the batter into the loaf pan and add the reserved cacao nibs. Bake 20-25 minutes until not too jiggly. Place straight into the freezer to cool, about a half hour, before slicing. Store in freezer. 

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