We don’t eat dessert very often, but when we do it needs to include chocolate. I also like very simple recipes that don’t require a lot of time in the kitchen. Both of these fudge recipes contain coconut oil, which is very stimulating to the metabolism. One contains no added sweetener at all, the other raw honey.
Sweet Potato Fudge
2 cups sweet potato, cooked and puree
1/2 cup raw, unsweetened, shredded coconut
1/2 cup coconut oil, gently melted
1/2 cup cocoa powder
1 tsp vanilla
dash of sea salt
Blend all ingredients together in a food processor. Line an 8×8 casserole dish with parchment paper or wax paper. Press fudge into pan. Sprinkle shredded coconut over fudge and press into place with the back of a spoon. Place in the fridge for 1 hour to set. Cut into squares. This recipe is also good with one walnut pressed into each square before it sets.
Coconut Oil Fudge
1/2 cup coconut oil, softened but not melted
1/2 cup cocoa powder
1/4 cup coconut sap sugar
1/4 cup raw honey
1/2 tsp vanilla
dash of sea salt
Mix all ingredients in a food processor. Line a bread pan with parchment paper or wax paper. Press fudge into pan and chill in the fridge for 1 hour to set. Cut into squares.
You can add nuts or fruit as desired. I love the texture of the 2nd recipe, so I don’t add anything. It is cool, and sort of oily and melts on your tongue. Delicious!
