Chili Sweet Potato Fudge
Cook and Prep Time: 45 minutes
Serves: 8-10 squares
You Need
• 4 cup Mashed Sweet Potato
• 1 c Cocoa Powder
• 2 T Maple Syrup
• 2 T Dairy-Free Milk
• 1 Flax Egg
• 1 T Nut Butter of Choice
• 2 T Tahini
• 2 t Chili Powder
• 2 t Cinnamon
• ½ t Vanilla Extract
• Salt, to taste
• Red Pepper Flakes, to taste (optional)
DIRECTIONS
- Make the sweet potato puree. Halve the potatoes, and place them flat-side down on baking tray. Add them to a preheated oven set to 400˚F for about 45 minutes, until soft. Remove them from the oven, and let cool for 5 minutes. Then, mash the potatoes with a potato masher, or pulse them in a food processor.
- In a large mixing bowl, combine the sweet potato puree, flax egg, maple syrup, nut butter, vanilla extract, and tahini. Stir to combine.
- Then, add the cocoa powder, salt, cinnamon, and chili powder. Whisk to combine.
- Add batter to a lined baking dish. Top with walnuts and chocolate chips.
- Then, bake at 350˚F for about 30 minutes. Then, let cool for about an hour.
- Enjoy!