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 or pecan pressed into each square before it sets.
Health and Wellness Associates