Melt dark chocolate in the microwave for 60-90 seconds, or until smooth and pourable.

Then add it into a bowl with the sweet potato puree, maple syrup, and vanilla extract. Mix until well combined. If you see some lumps in your butter, use a hand mixer to remove them, achieving a very smooth texture.

Add ground cinnamon, salt, and coconut cream. Stir until well combined.

Optional: add peanut butter and mix. I’d like the peanut butter to be optional as it impacts the final taste of the fudge but not in its texture. If you enjoy nutty flavors, then you’ll love that incorporation. But if that’s not your case, I’ve had this recipe without it, and it is incredible too.

Pour the batter into an 8” square pan, covered with parchment paper, and extend evenly.

Refrigerate the fudge for an hour or until completely set.

Divide the fudge into 16 squares, and garnish with sea salt flakes, shredded coconut, or chopped nuts. Enjoy!