Dark Chocolate Peppermint Fudge, a healthier version of fudge made with a secret superfood ingredient!
You wouldn’t believe it, but this fudge isn’t made with butter and tons of sugar…it’s made with sweet potatoes! Yes, sweet potatoes! 1 heaping cup to be exact, mixed in with dark chocolate chips, pure maple syrup and topped with peppermint “white chocolate” made from coconut…a healthier version of peppermint bark, or what we like to call “Christmas Crack!”
Traditional chocolate peppermint fudge calls for 3 cups of chocolate chips, 1 can of sweetened condensed milk and 1/4 cup of butter. This fudge uses only 1 cup of chocolate chips, no milk and zero butter, cutting way back on the fat and calories! This recipe is “freezer fudge.” Meaning that you let the fudge set in the freezer before you dig in. The only problem with freezer fudge is that it doesn’t last too long at room temperature due to the coconut oil. Store in an air-tight container and serve straight out of the cold, which adds a nice chill to the pepperminty flavor!
- 1 cup sweet potato puree
- 1 cup dark chocolate chips ( I always use Enjoy Life)
- 2 tablespoons coconut oil
- ¼ cup maple syrup
- 1 teaspoon vanilla
- ⅛ teaspoon sea salt
- 1 tablespoon organic sugar
- 1 cup coconut butter (note, not coconut oil...there is a difference!)
- 2 tablespoons maple syrup
- ½ teaspoon pure peppermint extract
- sprinkles and crushed candy canes for topping
- Line an 8x8 baking pan with plastic wrap and set aside.
- Pierce a large sweet potato with a fork and wrap in aluminum foil. Bake at 400 degrees for 45-60 minutes or until soft. Remove from heat and let cool. When cool enough to handle, remove skin and mash. Measure out one cup and place in a food processor.
- In a double boiler, melt chocolate chips. Once melted, add to food processor with sweet potatoes. Pulse until well combined and fluffy, scrape down sides as needed.
- Meanwhile, in a small saucepan over low heat warm coconut oil until melted. Stir in maple syrup and vanilla to warm. Add to food processor and blend with sweet potato/chocolate mixture until well combined.
- Lastly, add sea salt and sugar to food processor and blend once more.
- Transfer to baking pan and gently tap on the counter so the fudge settles evenly. Place in the freezer until hardened, around 2 hours.
- Over low heat melt the coconut butter, maple syrup and peppermint extract together. When coconut butter is liquified, poor on top of dark chocolate layer and add desired toppings. Return to freezer until hardened, around 10-20 minutes.
