1cupsweet potatocooked and mashed, peeled of course
1cancoconut milkyou can use light or thick, it will only make a lighter or creamier texture
100gdark chocolatechopped into small pieces
1tablespoonfancy molassesor maple syrup, optional
3tablespoonsoft brown sugaradjust to taste but get it slightly sweeter than you would normally eat this fudge at room temperature.
Instructions
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. The 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 through 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.