I was inspired to make this decadent chocolate fudge bowl by all the Instagrammers who have been posting fudge bowls recently. I literally went to bed last night dreaming of this recipe and sprung out of bed this morning to whip it up!
Of course I had to ensure my recipe had some nutritional value, and wasn't just a bowl of chocolate (although that sounds fabulous). The dried figs I used contain 5g of dietary fiber and 2g of protein per serving. Sweet potato is high in vitamins A and C, and potassium.
Free from peanuts, nuts, dairy, egg, soy, wheat, fish and shellfish
1/4 cup dried figs, stems removed (about 4 figs, depending on the size)
1/4 tsp pure vanilla extract
1/4 cup rice mylk*
1/4 cup cocoa powder
1/2 cup Enjoy Life or other top 8 free chocolate chips
1 cup roasted sweet potato
*be sure to read the label before consuming
Roast the sweet potato ahead of time. Wrap the whole thing in foil and roast at 375F for an hour. Let it cool completely before use. I often roast mine the night before.
Add the figs, vanilla, rice mylk, and cocoa powder to a food processor and pulse until smooth. Add the sweet potato and pulse until smooth and uniform in colour.
Melt the chocolate in a small saucepan or in the microwave. Pour it into the potato mixture all at once and blend well. The fudge should be scoop-able and have a fluffy, light texture. Garnish with more mini chocolate chips, edible flower petals, or cocoa powder. This pairs really well with a dark roast coffee.
Serves 2 - 4