Easy Sweet Potato Chocolate Mint Fudge Cake
So, I made this super easy sweet potato chocolate mint fudge cake and wow… It’s like chocolatey, minty heaven, and you’d never guess it’s got sweet potato inside.
I have made this creamy sweet potato chocolate mint fudge many times, and everyone wants the recipe. It is delicious! Not to mention it’s refined sugar-free and so easy to make, it is the perfect treat! If you prefer not to freeze it, it can be eaten like a mousse-type dessert, although it is very concentrated; a little will be plenty to satisfy that yummy chocolate craving.
Such a perfect festive treat. If you want more festive Christmas recipes, you might like Vegan Mince Pies with Wholemeal Cinnamon Shortcrust Pastry filled with Easy Alcohol-Free Vegan Mincemeat – A British Christmas Tradition.
If you’re looking for a quick chocolate recipe, travel over to my chocolate fruit and nut bars.
🔍Recipe at a Glance
- 🌍Cuisine – American
- 🕒 Ready In – 1 hour, etc.
- 👩Serves – 12
- 🔪Equipment Needed – Blender
- 🥘Cook Method – air-fryer, bake
- 🛒 Main Ingredients – Sweet potato, oat flour, mint extract
- 📖 Dietary Notes – Vegan, Gluten-free, soy-free, refined sugar-free
- 📊Skill Level – Easy, beginner level
- 👌Perfect for – Dessert, vegan treats, festive
❤️ Why You`ll Love this family favorite
It’s super easy and doesn’t need baking (well, except the sweet potato).
It’s fudgy and chocolatey, with a hint of mint.
Perfect for make-ahead treats, as it keeps well in the freezer.
Ingredient Notes and Variations
Sweet potato – Makes the cake naturally sweet and fudgy. You can swap it for pumpkin if you like, but the flavour will be slightly different.
Nut butter – I used a mix of almond and peanut butter, but any nut or seed butter works!
Peppermint extract – Adds the minty vibe. Taste-test as you go; it has a strong flavor, so be careful not to add too much. You can always add more!
Brown rice syrup – This gives it sweetness and stickiness. Maple syrup or agave syrup could work too, but it might be a little looser.
Coconut oil – Gives silkiness and makes the mint fudge shine.
Cacao Powder – For the chocolate flavor.
Almond flour – You can use oat flour if you prefer a nut-free option.
How to Make Sweet Potato Chocolate Mint Fudge Cake
- Bake your sweet potato at 180°C for ~50 minutes.
- Let it cool slightly and peel off the skin.
- Add it to a blender, a jug, or a food processor with the coconut oil, almond flour, cacao powder, salt, and rice syrup.
- Blend the ingredients until thick and creamy.
- Press the mixture into a dish, decorate, and freeze for 2 hours. Done!
Peppermint Essential Oil
Peppermint essential oil is a concentrated oil used for aromatherapy or diluted and applied to the skin. When diluted, it can be used to flavour or add fragrance to food or added to dietary supplements.
Top Tips for making the Mint Fudge Cake
- Make sure your sweet potato is fully baked so it blends super smoothly.
- Taste the batter before freezing, you might want a tiny extra splash of peppermint!
- Press firmly into the dish so it holds together after freezing.
Recipe FAQs
Yes, but the texture will be a little gritty.
It will keep for about 5 days in the fridge as long as it is covered well. You won`t be able to cut it into pieces if stored in the fridge; it will convert to a mousse-like texture.
More Chocolate Recipes to Try
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Recipe Card and Notes
Easy Sweet Potato Chocolate Mint Fudge Cake
Equipment
Ingredients
- 1 large sweet potato previously baked
- ½ cup nut butter of choice I used 1/4 cup of almond and 1/4 cup of peanut butter, for a total of 115 grams
- 2 tablespoons of cold-pressed coconut oil
- ¼ teaspoon pink salt
- 1 teaspoon of pure organic peppermint extract
- 3 tablesppons pure cocoa powder
- 3 tablespoons of brown rice syrup
- ¾ cup of almond flour 85 grams
Instructions
- Preheat the oven to 180°C and bake the sweet potato in its skin for about 50 minutes, until soft. You can also bake it in an air-fryer if it has a bake mode.
- Let it cool for around 10 minutes to prevent burning yourself, and then remove the skin and place the sweet potato in a blender.
- Add 1/2 cup nut butter, 2 tbsp coconut oil, 1/4 tsp pink salt, 1 tsp peppermint extract, 3 tbsp cocoa powder, 3 tbsp brown rice syrup, and 3/4 cup almond flour.
- Blend everything until completely smooth. Scrape down the sides if needed. I used a hand blender.
- Line a small dish with parchment paper and press the mixture evenly into the dish.
- Freeze for 2 hours until firm. Slice into squares and enjoy straight from the freezer or slightly thawed.
- Decorate the fudge`in your unique way. It`s xmas, so I added chocolate christmad decorations.
Notes & Suggestions
- Make sure your sweet potato is fully baked so it blends super smoothly.
- Taste the batter before freezing, you might want a tiny extra splash of peppermint!
- Press firmly into the dish so it holds together after freezing.
Nutrition Profile
The nutritional information is an estimate, calculated automatically per serving, with all values, including calories, based on one serving.
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