Dark Chocolate Sweet Potato Fudge

No-Bake, Low Carb & Keto Friendly

By picnic lifestyle

Dish Info





minutes + chill time



- 1 cup sweet potato puree - 14 oz dark chocolate  - ¼ teaspoon salt - ¼ cup maple syrup - ¼ cup canned coconut cream - ½ teaspoon vanilla extract - ½ teaspoon ground cinnamon - Optional: ¼ cup peanut butter

Melt the dark chocolate in the microwave for 60-90 seconds, or until smooth and runny and add the potato puree

Add the maple syrup, and vanilla extract. Mix until well combined.

If there are lumps, use a hand mixer. You want a very smooth texture.

Add ground cinnamon, salt, and coconut cream. Stir until well combined.

Optional: Add peanut butter if you like a nutty flavor and mix well

Pour the batter into an 8” pan lined with parchment paper and spread evenly.

Refrigerate the fudge for an hour or until completely set.

Cut the fudge into 16 squares,

Garnish with sea salt flakes, coconut, nuts or even chilli flakes.

Store in the fridge for up to 7 days. 

Picnic Lifestyle.  A guide to al fresco dining, the portable feast and creating perfect picnics for all occasions.