Ingredients

Servings : 8

Fudge

• 300g of cooked peeled sweet potato (white if possible because sweeter)

• 30g of cacao powder

• 80g of 80% dark chocolate

• 50g coconut flour (more 1 or 2 tbsp to get the desired consistency)

• 100 ml of coconut milk

• pinch of sea salt

Ganache:

• 50g of 80% dark chocolate

• 60g of coconut milk or more if to thick

• zest of one orange

• a handful of chopped walnuts

• Sea salt

  
  

Instructions

1. Steam the sweet potato without the skin. Preferably roast it to make it sweeter.

2. Melt the chocolate with coconut milk. Once melted add it to the blender with the sweet potato and blend until smooth.

3. In a large mixing bowl add all dry ingredients sifted: coconut flour, cacao powder, and sea salt.

4. Give it a good mix and stir in the sweet potato chocolate mixture. Use your hand to massage everything together. If the mixture is too liquidy add more coconut flour tablespoon by tablespoon. The mixture should but quite thick.

5. Pour the mixture into a baking tray covered with parchment paper or coconut oil, and flatten everything with your hand slightly oiled to avoid the mixture sticking to your hands. Put it in the fridge to set.

For the frosting :

1. Melt the chocolate and coconut milk au bain-marie together with the sea salt and continue stirring.

2. Once smooth pour it over the brownie and add the zest of one orange and chopped walnuts.

3. Let it rest in the fridge for at least 3 hours.