Vanilla Protein Sweet Potato Fudge (Low Carb, Paleo, Vegan)
Prep Time
Prep Time
  1. Get your workstation all set up with the ingredients and utensils you will need.
  2. Get the Sweet potato, coconut oil, and coconut manna (or coconut butter) in a mixing boil. You’ll want to make sure your coconut manna is softened or it’ll be tough to smooth out all the little chunks. For a quick way to soften it, throw it in the microwave for 20-30 seconds.
  3. Add the vanilla extract, salt, cinnamon, ginger, and vegan protein powder.
  4. Mash everything up really good.
  5. Get your bread pan and line it with parchment paper. Then scoop out the contents of your fudge onto the parchment.
  6. An easy way to shape it is to fold the parchment overtop and then press down with your hand.
  7. Now sprinkle a little more monkfruit (or coconut sugar) and add whatever toppings you want. For this recipe I used some mixed nuts. Gently fold and press it once more before wrapping it up in freezer wrap.
  8. Into the freezer it goes for about 2 hours. After that, it’ll be firm enough to trim the sides and then cut it into squares (however big or small you want).
  9. Store it in the freezer (for harder fudge) or in the Fridge if you prefer it softer.
Recipe Notes

by Ashley Robertson