Sweet Potato Fudgesicles
One of the best use for sweet potatoes if you don’t enjoy the taste is to make vegan ice cream!
Can I tempt you with these Sweet Potato Fudgesicles? They are so easy to make and taste awesome! For me that’s one more way to eat sweet potatoes! Yummy!
I felt like a big kid with these in my hands smearing over my nose as I took a bite into the creamy texture. The sweet potato really added to the depth and creaminess of these so well-deserved cooling treats in this hot weather.
I don’t have any popsicle moulds, never got around to buying them yet. So, that’s the good news, you can still make them without moulds if you have a rectangular or square glass dish or a loaf pan will do too! Fudgesicles are soft and easy to cut through after a slight thaw.
Ingredients (6 generous fudgesicles)
1 cup cooked and mashed sweet potato (peeled of course)
1 can coconut milk (you can use light or thick, it will only make a lighter or creamier texture)
100g dark chocolate (chopped into small pieces)
1 tablespoon fancy molasses (or maple syrup), optional
3 tablespoon soft brown sugar (adjust to taste but get it slightly sweeter than you would normally eat this fudge at room temperature.)
- Bring the coconut milk to a boil at medium temperature.
- At this point add the chocolate and stir until melted.
- Lower heat slightly and let thicken a little.
- Add sweet potato and continue to stir and mix on medium heat.
- Add molasses and sugar. Stir.
- Mixture should soon reach a fudge-like consistency.
- Transfer to a blender or place a stick blender in the pan and give it a good blend for about a minute. This will increase the creaminess.
- Pour into the rectangular dish.
- Cover dish with cling film. Make slight slits in the film using a sharp knife or toothpick at regular intervals, depending on how many sections you want to make.
- Insert wooden sticks into film. Allow fudge to cool before transferring to the freezer.
- Freeze for about 6 hours. Then, remove and gently run a knife into the semi-frozen fudge. Run the knife all the way through the depth of the fudge. This will help to later cut the frozen block.
- Freeze for another 6 hours before serving. (12 hours freezing in total).
- To serve, remove fudgesicle from the freezer and let thaw for 10 – 15 minutes. Run a knife around the edges of the dish, then in the pre-made cuts. Gently try to lift the first fudgesicle by grabbing the stick and helping lift it from underneath with the knife. It’s a little tricky to get the first one out. But the rest should come out a lot easier.
So, I hope you enjoy these with the weather if it’s hot where you are. A great fun dessert for your barbecues too!