Gluten free and vegan chocolate fudge recipe

I think I should rename this blog “Long Weekend Cooking and Recipes” as the only time I seem to be able to try new recipes and post them these days is on long weekends!

I was put onto this recipe by a friend of mine who is also dairy intolerant. She hasn’t tried it yet, so I happily played guinea pig. So did my unsuspecting friends who had some at a long weekend lunch. I did tell them that it was vegan, but what I neglected to tell them is that the core ingredient is… sweet potato.

Yup. Good ol’ sweet potato. I’ve actually read about it being a good base in a few vegan recipes, and while I was dubious, I think it works well! It’s very filling, holds together, and does tend to take on the flavours of what it is mixed with.

Don’t believe me? Try it yourself!

The original recipe is here, and a it’s very good post well worth a read.

Gluten-free and Vegan Chocolate Fudge

Ingredients:

  • 500g sweet potato, peeled and cubed
  • 8 medjool dates, pitted and chopped
  • 200g dark chocolate (dairy and gluten free, I used Lindt 70% dark chocolate, and I only used 150g. No, I didn’t eat the rest of it!)
  • 2 teaspoons vanilla extract
  • 1 tablespoon chia seeds
  • 4 tablespoons coconut milk
  • Pinch of salt

You can also add other slice and fudge-like things such as cranberries, chopped nuts, sultanas, coconut etc. I didn’t.

Method:

  1. Combine chia and coconut milk and set aside to soak.
  2. Steam sweet potato until very tender.
  3. Mash well.
  4. Add chocolate and stir until melted in.
  5. Add dates and stir.
  6. Blend all ingredients together until smooth, and stir in any extras.
  7. Pour and press into a lined slice tray, and refrigerate for a few hours before serving.

I’ll warn you, it is REALLY rich still. So keep your slices small.

Let me know what you think!