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

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