6 September 2015

Sweet Potato Chocolate Baked Fudge

With no refined sugar, these rich pieces of baked fudge are so smooth and chocolaty. Perfect served with some cooling yogurt or ice cream. 

Can you see this? Look at the fudgness! These were going to be brownies but instead, I created some baked fudge. I saw this "baked fudge" idea on Pinterest this morning as well as sweet potato brownies and I was so intrigued. Why not combined the two? In keeping with the Great British Bake Off theme of baking along with the signature challenges, as this weeks challenge was titled "no sugar cakes", this fudge contains no sugar, only natural sugar such as honey, dates and a touch of maple syrup. 

This fudge is well fitted to this week as Jamie's Sugar Rush was broadcast. If you don't know who Jamie Oliver is, you might of been living under a rock for the past 20 years. Jamie has stepped to the for front of the obesity epidemic and sugar addiction of the country, wanting to introduce a tax on drinks with added sugar. If this law is acted on and put in place, in a year, the UK would of created 1 billion pounds from this tax which could them be used on the NHS or education systems across the country. As well as this money, less people would be buying these "toxic" drinks, lowering the consumption of empty calories and reducing sugar related illnesses such as type 2 diabetes and tooth decay.

Did you know that last year alone, in the UK, over 26,000 primary aged children (5-12) were admitted to hospital and put under general anesthetic to have teeth extracted? This is due to over-consumption of sugary foods and mainly sugary drinks. 

Also, over 7,000 amputations were carried out last year alone in the UK due to type 2 diabetes, this is horrific fact which is sadly true. In Scotland, there is a population of 5,347,600 and 252,599 have type 2 diabetes, an easily preventable disease. Don't think however type 2 diabetes only affects the older generation as now in the UK, there are over 300 children under 17 who have type 2 diabetes. 

This sugar tax is such a great idea and a huge step forward into the future of health and wellbeing. However, the only way we can make this happen is if you sign Jamie Oliver's sugar tax petition. I have. Click here to make a difference. 

Sorry about that rant, I just find that health so important to everyone!

Anyway, back to the bake. This baked fudge is so rich, a little goes a very long way. With it's smooth, velvet like texture, it is like the filling of a pecan pie, minus the pecans and toffee flavour. 

So basically not a pecan pie really! 

This is so easy to make as well as being a quick bake too. Simply pour the wet ingredients into the dry, stir a bit and then bake it up. 

My favourite part of these fudgey bites, when making them, is trying the sweet potato puree with the honey, maple syrup, medjool dates, butter and vanilla. It taste so decadent and sweet, like a vanilla orange river of lusciousness. Definitely try it before you add the egg, you'll thank me.

It is so important to use tasty and good quality ingredients to end up with a delicious product. I used raw honey, pure maple syrup and these medjool dates. Also, make sure you use medjool dates and not dried dates. These dates are such a treat as they are expensive, I normally get them for Christmas! If you use regular dates, the fudge will not be sweet enough and it won't have the same texture. 

qotd ~ would you be in favour of a sugar tax?

Sweet Potato Chocolate Baked Fudge
Posted by Eve, adapted from www.naturallylindsey.com
Makes 12 large fudges

  • 1 medium sweet potato
  • 60g butter
  • 120g honey
  • 1 tbsp. maple syrup
  • 2 medjool dates
  • 1 tbsp. pure cashew butter
  • 1 tsp. vanilla extract
  • 1 free range and/or organic egg
  • 40g cocoa powder
  • 100g plain flour
  • 1/2 tsp. baking powder

  • Preheat oven to 180°c/ 160ºc fan/ gas mark 4. Line an 20cm baking pan with parchment and grease with oil. Set aside.
  • Slice the sweet potato, with the skin on and place into 2 tiers of a steamer. Steam the potato for 10 minutes until soft. When still hot, peel of the peel of the pieces and dry them with some kitchen paper. Put the potato into the bowl of a food processor.
  • In the bowl of your food processor, puree the warm sweet potato, butter, honey, maple syrup, dates cashew butter, and vanilla until smooth, about a minute. Slowly add the egg.
  • In a large bowl, sieve together the cocoa powder, plain flour, and baking powder. Pour the sweet potato mixture into dry ingredients and stir until thoroughly combined. Pour the batter into the pan and smooth the top. Bake for 25-30 minutes and let the fudge cool completely before slicing into squares and serve. 


Store the fudge in the fridge in an air-tight container for up to 4 days.

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