October 26, 2015

Delicious vegan chocolate freezer fudge.
It tastes kind of like a Snickers bar as it has chocolate, salted caramel and peanut layers but is much healthier! It’s vegan, gluten-free and also free of refined-sugar and soy.

Normally fudge is made from white sugar, butter, milk or condensed milk. My version tastes amazing, has a similar consistency to regular fudge yet I use ingredients that are much healthier! One of these ingredients is sweet potato which is pretty crazy but trust me guys, you can’t taste it at all and it gives the fudge some extra sweetness and a nice fudge-like consistency! I also use nuts which contain lots of healthy fats but don’t worry, this fudge also doesn’t taste too overly nutty! To make this vegan fudge even better, I top it with some salted caramel (sooo heavenly) and some salted roasted peanuts. Chocolate, salted caramel and peanuts is seriously a match made in heaven guys!

I also love that since this is a freezer fudge, it lasts a long time in the freezer so if you ever get any sweet cravings, you can just grab a bite without the guilt! I have stored it in my freezer for a week without any problems! So I hope you like this recipe!

Yields 10

Chocolate fudge layer
1 cup sweet potato finely chopped
1 cup almond meal (or whole almonds)
1/2 cup walnuts
1/4 cup unsweetened almond milk
2 tbsp coconut oil
3/8 cup or 6 tbsp cacao powder
3 tbsp agave (or other sweetener such as maple syrup)
Pinch of salt
1/2 tsp coffee powder

Salted caramel & peanuts layer
2 tbsp unsweetened cashew butter
3 tbsp agave
2 tbsp coconut oil
Salt to taste
1/4 cup roasted salted peanuts

Instructions

Put a small pot of water on and boil sweet potato. Once very soft, rinse with cold water and drain.
In a small pan toast almond meal and walnuts until golden. Blend until very fine in a blender, then add almond milk and continue blending until combined.
Then add in the remaining ingredients for the chocolate fudge layer, including the cooked sweet potato and blend until well combined.
Transfer to a dish or tray lined with non-stick baking paper and even it out with a spoon.
In a clean blender, blend the cashew butter, agave, coconut oil and salt until it turns into a caramel-like consistency.
Gently press the peanuts into the fudge layer and decorate with the salted caramel.
Put it into the freezer for around 2 to 3 hours to set. To cut it, just take it out and let it melt slightly. Enjoy within a few minutes for the best consistency. Store leftovers in the freezer.