It was so easy and it turned out so delightful that my sister and I are going to use this for our cookie sandwiches for farmer's market. What a great way to give people with dietary restrictions a taste of loveliness. I will admit that if you start with 1/4 cup cocoa for every sweet potato, the essence of sweet potato lingers, but it is a delicious sort of lingering.
However, just add a dash extra of vanilla or even a bit more cocoa and you will lose that flavor. It really is up to what you want. So more cocoa powder equals more fudgy flavor. Less cocoa powder leaves you with a hint sweet potato.
- 1 sweet potato, roasted
- 1/4 cup cocoa powder
- 1 teaspoon vanilla
- a pinch of salt
- Puree the sweet potato in a blender or food processor. I use the Ninja because it is a total workhorse.
- Add in the cocoa powder. Puree the heck out of it. Use a spatula to scrape it down the sides. Once the chocolate and potato are fully incorporated, then add the vanilla and salt. Puree for 20 seconds.
- Place into little ramekins or a pyrex and chill for about 30 minutes to an hour before serving.
- Fold in chocolate chips.
- Swirl in hot fudge.
- Top it with shredded coconut and almonds for a paleo+ vegan almond joy mousse (see my rant on that here)
- Serve with graham crackers and marshmallows for a spruced up s'mores.