Sweet Potato Chocolate Fudge Cake

When I first tried this recipe, I was so surprised by it. It uses simple and healthy ingredients, was very quick and easy to prepare AND it tasted like dark chocolate fudge. I never would have thought that sweet potatoes could be used to make a chocolate fudge cake while actually tasting great. Once baked it does need to be cooled, as it is best enjoyed chilled. It will need to be in the fridge to chill for at least 4 hours. It is perfect for make ahead preparation and travels well.  

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Sweet Potato Chocolate Fudge Cake Recipe
vegan, plant-based, gluten-free, refined sugar-free

Ingredients:
Base

• 2 cups of raw almonds, hazel nuts, or walnuts
• 2 Tbsp maple syrup or honey
• 1 Tbsp water

Filling

• 2 sweet potatoes
• 1 cup medjool dates (about 20)
• 2 cups almond milk
• 1/3 cup unsweetened cocoa powder (I prefer the dark, Dutched cocoa to give it an intense, dark chocolate taste)
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:
Base

1. Preheat oven to 350°F.
2. Line the bottom of a 9 in spring form with parchment paper and grease the sides with olive oil.
3. Add all base ingredients to a food processor until it is finely processed and sticks together when pressed together.
4. With damp hands, press the base into an even layer on the bottom of the spring form.
5. Pre-bake the crust for 5 min.

Filling

1. Soak the dates for 10 min. in boiling water (you can start this while preparing the base) and then drain.
2. Microwave sweet potatoes 2 x 2 min. each or until cooked through. Scrape out the inside.
3. Add all filling ingredients to a blender and blend until smooth.
4. Pour into the pre-baked base and back for 45 min. at 350°F.
5. Let cool and store overnight (or 4 hours) in fridge before serving.