Ingredients

The following ingredients have 20 Servings
  • 200 g / 7 oz vegan 70% cocoa dark chocolate
  • 200 g / 1 cup cooked* sweet potato
  • 100 g / ½ cup almond or cashew butter (or peanut butter if you don't mind the flavour coming through)
  • ½ tsp salt
  • 80 ml / 1/3 cup maple syrup or 165 g / 5.8 oz dates, pitted and soaked in boiling water for 15 minutes**
  • 22 g / 3 tbsp cocoa powder
  • 250 g / 8.8 oz fresh raspberries

Instruction

  • Line a shallow tray (mine was 20 cm / 8" x 15 cm / 6" ) with a piece of baking paper. Optionally, grease the bottom of the paper a little and sprinkle with oat flour or almond flour all over. Get rid of the flour that hasn't stuck to the greased paper by turning the tray upside down over a sink. This will prevent the brownies / fudge from sticking to the paper.
  • Melt the chocolate very slowly over a bain marie / water bath. Make sure the bowl with chocolate does not touch the water underneath.
  • Place all of the remaining ingredients (apart from the raspberries) in a food processor and blend until super smooth.
  • Once the chocolate has melted and cooled a little, feed it through the food processor's chute while the machine is running. Process until well combined and smooth.
  • Pour into the prepared tray, level with a spatula and decorate with fresh raspberries by pushing them into the mixture.
  • Set aside in the fridge (overnight) or freezer (2 hours to set). Once set, cut into pieces using a sharp knife. Heating the knife blade over a gas flame is a nice trick to get neater squares.
  • Store in an airtight food container in the fridge (they will keep for up to 4-5 days) or freezer (if you intend to keep them for longer).