Super Rich Healthy Fudge

I am all about sneaking vegetables into desserts when I can.  That is exactly what I did with this Super Rich Healthy Fudge.  This fudge tastes super rich and satisfying, but it contains a secret ingredient.   It’s not beans or zucchini either!  If you like desserts with hidden veggies, you may like this, this or this.

Super Rich & Healthy Fudge - My Whole Food Life

This super rich healthy fudge is vegan, gluten free, grain free and paleo.  I can see this recipe being adapted to include other flavors or ingredients.  I added some chocolate chips to the top of mine, but nuts or toasted coconut would be yummy too.

Super Rich Healthy Fudge

Super Rich Healthy Fudge

Prep Time 5 min Cook Time 35 min Serves 9 large squares or 18 small squares     adjust servings

Decadent fudge that is secretly healthy!



  1. Preheat oven to 350.
  2. In a food processor , blend the cooked sweet potatoes until they are completely smooth.
  3. Add in the remaining ingredients and blend until smooth. You may need to scrape down the sides several times.
  4. Line an 8x8 baking dish with parchment paper, leaving enough room for some paper to stick out the sides.
  5. Spoon batter into the baking dish. It will be VERY sticky. Sometimes wetting the spatula helps.
  6. If you are adding the chocolate chips, add them on top now.
  7. Bake for 35 minutes.
  8. Let the fudge completely cool and then place it in the fridge.
  9. Make sure the fudge is completely cooled before removing from the pan and slicing into squares.


Recipe Notes

Please keep this fudge in the fridge. It should last at least a week, maybe more. I haven't tried freezing it, but I am guessing it's possible to do that too. Enjoy!

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52 thoughts to “Super Rich Healthy Fudge”

    1. I'm not sure. Coconut flour can be fickle. If you try, please let me know how they turn out so I can tell others in the future.
  1. They look good! I've been making lots of my recipes lately using sweet potatoes in my sweet recipes. They work so amazing! I've tried sweet potato brownies like this before last year from another site and they turned out very uncooked..a little too mushy for my taste, but yours look promising! Very pretty!
    1. Flax eggs are vegan egg replacements. Here is how you make them. Not sure the calories. You can get 9 2x2 squares or 18 1x1 squares.
  2. OMG, just made today and this is fantastic! It's like a chocolate cheesecake, very rich tasting and creamy. I made one change - added a 1/4 tsp stevia powder to indulge my sweet tooth. Next time, I plan to make it in a round cheesecake pan, and sprinkle cacao nibs on before baking. Then after it is cooled drizzle with your 3 ingredient chocolate and serve wedges with organic strawberries or raspberries!
  3. HI, I'm new to trying to eat healthier. What are flax eggs and what is a good substitute for coconut oil? I really don't like coconut, is the flavor strong, This and all your deserts look scrumptious. Thanks!!
  4. Mine is in the oven right now. :) My batter wasn't sticky at all, though. :/ I did substitute canned pumpkin, and coconut sugar for 1/2 of the maple syrup. I hope I didn't mess it up!
  5. Hi I made these yesterday, and I'm not a huge fan of fudge or brownies, but these were delicious. I used real eggs in mine, only difference in the receipe. Recommending to everyone I know to make them. I took some into work and the girls there loved it. Thank you =)
  6. I accidentally made these with probably almost double the sweet potato and it was still delicious, just more like a mousse than fudge. I used it as a dessert with some yoghurt cheese - fab! Thanks :-)
  7. I love this recipe! I make it EVERY TWO weeks. As a person who craves chocolate and prefers squishy, creamy, soft textures over crunchy ones this is the dessert for me. I always have one square after dinner. -- I have modified the flavor by using peppermint flavoring or essential oil in a batch and orange/tangerine in another. Both were very good. -- I freeze the "fudge" in the pan for a while to make cutting much easier. -- I melt the coconut oil in the microwave and add it at the end. -- I use CACAO powder instead of cocoa -- I used real eggs and it turned out fine. -- I have used almond flour, regular flour, and whole wheat flour with equal success. -- To make it sugar free I use granular Swerve (Erythritol) or Xylitol. -- I used dark chocolate chips on the top (not sugar free) -- I cut mine into 25 pieces and when I make it with Xylitol, real eggs, almond flour dark chocolate chips the basic nutrition info is: 102 calories, 6 g fat, 15 carbs, 4 g sugar, 3 g protein (amazingly these numbers are about the same when using regular flour - carbs go up to 16 g)

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