- 2 large Japanese sweet potatoes (purple skin with white flesh), peeled and diced
- 2 cans full-fat, unsweetened coconut milk
- 2/3 cup carob powder
- 4 tbsp. grass-fed gelatin
- 2 tbsp. coconut oil
- 4 tbsp. honey
- 1-2 tsp. sea salt
- 2-3 tsp. cinnamon
- In a large pot, placed diced sweet potatoes and coconut milk. Bring to a boil, and then cook over medium heat until the sweet potatoes are very soft.
- Once cooked through, add honey, carob, coconut oil, gelatin, salt, cinnamon and combine.
- Transfer the mixture to a high-speed blender in batches and blend until smooth (unless chunkiness is preferred).
- Pour fudge into a glass casserole dish and allow to set in fridge for a few hours.
- Enjoy!
