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.
Happy Holidays
Health and Wellness Associates
Archived
312-972-WELL
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