Since my introductory fundraising post I have shared 12 further recipes for this series. I really hope that you have enjoyed them, and that they may prompt you to consider making a small contribution via my fundraising site. I am incredibly grateful to those of you who have already done so. If you had planned to contribute and are yet to do so, now is definitely the time! Donations of any size add up to make a difference and everything goes directly to Beat, the UK eating disorder charity. No amount is too small and anything and everything is greatly appreciated.
I have summarised my previous fundraising recipes below, but today I am shining the spotlight on this final contribution to the series. I think the name alone makes me swoon a little bit: caramel sweet potato fudge. It is fudgy and decadent but requires no butter or vegan equivalent, no white sugar, no candy thermometer, and hardly any time. Plus, it combines vegetables and fudge all in one. What is not to like?!
I should say that you do actually need to like sweet potato in order to enjoy this. I don't know many people who dislike the vegetable (except, sadly, Mr Bite) but you will know sweet potato is in the fudge. However, it is complemented beautifully by coconut sugar and lucuma powder and the taste experience is definitely dessert. The caramel tones are warm and inviting, and it is very hard to stop at just one piece.
I hope you enjoy it!
Caramel sweet potato fudge
A whole food fudge that tastes decadent without requiring processed ingredients
Makes around 16 fudge pieces
Food processor or high speed blender required
Author: Bite-sized thoughts
2 medium-large sweet potato (mine weighed 380g with skin)
60ml (1/4 metric cup) coconut oil
30g (1/4 metric cup) coconut sugar
30g (1/4 metric cup) lucuma powder - or use cocoa powder if preferred, to give a chocolate version
Microwave, steam or bake your sweet potato until fully cooked. Peel and, while still warm, process in a food processor or high-speed blender with the coconut oil, coconut sugar and lucuma powder.
(Note. You don't have to process the mixture while the sweet potato is warm, but I found it helped melt the coconut oil with the sugar and powder.)
Smooth the mixture into a baking tin lined with baking paper or a silicon baking pan. Allow to set in the fridge overnight or for at least 6 hours.
Cut into squares and store in the fridge for as long as you can make it last.
Submitted to Healthy Vegan Friday
Previous London marathon fundraising posts (all recipes are vegan)
Orange coconut ice (refined sugar free)
Tropical mango cake with an orange-coconut sugar glaze (refined sugar free)
Details of my fundraising efforts, and how to donate, are available here
For those of you who have run marathons - any bits of advice for this last week?!