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Chocolate Fudge Squares

Nutritional Information

Makes 20-30 squares, Freezer Friendly.


  • 220g peeled sweet potato, roughly chopped in same sized pieces
  • ¾ cup almond butter
  • ½ cup cacao powder
  • ¼ cup honey
  • ½ cup coconut oil
  • ½ teaspoon vanilla paste
  • 3 tablespoons maple syrup
  • pinch of salt
  • 1 cup shredded coconut


  1. Steam sweet potato until it is soft and tender, then mash.
  2. Combine all ingredients (except shredded coconut) in a high-speed blender with the cooked sweet potato. Blend until well combined (for no longer than 10 seconds, otherwise the fats will split the mixture).
  3. In a mixing bowl, combine the coconut with the blended mixture and combine gently.
  4. Line a slice tin with greaseproof paper and spread the mixture evenly in the tin. Refrigerate until set, then cut into slices.

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