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Chocolate Sweet Potato Fudge


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Ingredients

12 slice(s)

Chocolate Sweet Potato Fudge

  • 220 grams sweet potato, Peeled
  • 160 grams almond butter
  • 125 grams coconut oil
  • 80 grams cacao powder
  • 3 tbsp Maple syrup
  • 60 grams Coconut sugar
  • 1/2 tsp vanilla extract
  • 1 pinch salt
  • 160 grams Shredded coconut
  • 1 pinch Love
  • 6
    30min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Method
  1. Have a baking tray lined with baking paper ready and set aside.

    1. Weigh 500g water into mixing bowl.

    2. Place 220g of sweet potatoes, cut into pieces (2-3cm cubes), into simmering basket and insert into mixing bowl.

    3. Set time for 20 mins/Varoma/Speed 2. Prolong for a further 5 mins if sweet potato needs further cooking.

    4. When sweet potato is cooked, remove simmering basket from the mixing bowl using the spatula and set aside to cool. Empty water out of the mixing bowl.

    5. Clean and dry mixing bowl.

    6. Meanwhile make almond butter. Place the almonds into the mixing bowl and grind for 1 min/speed 9. Scrape down the sides of the mixing bowl using the spatula and grind for a further 4 mins/speed 5 until nice and creamy. Let the almond butter cool.

    8. Add all the other ingredients, except the shredded coconut, into the mixing bowl including the sweet potato and blend for 10 secs/speed 7.

    9. Add the shredded coconut and soft stir for 3 secs/reverse/ speed 1.

    10. Transfer the mixture into the baking tray and spread it evenly and keep in the fridge or freezer until it sets.

    11. Cut into slices and ENJOY!
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Accessories you need

  • Simmering basket
    Simmering basket
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

Slice freezes well in individual portions.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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