Summer is popsicle time! Right? And who doesn’t like homemade refined-sugar-free popsicles to cool down on a hot summer day? I like creamy icecream that isn’t running down your finger in seconds after stepping out of your kitchen to relax in your sun bed in the garden. In this recipe I used sweet potato as a creamy base and added coconut cream, cacao butter and almond butter for the necessary “dessert-feeling” richness. Add in some cacao powder for the chocolate, vanilla for even more flavor and some coconut sugar to sweeten things up and voilà you have a sweet potato fudsicle, the perfect summer treat. The sweet potato taste is very subtle. The cacao clearly wins the game in this one, so even non-sweet-potato-lovers should give this one a try. Have fun and be creative!
Sweet potato fudsicle
- 1 medium sized sweet potato
- Coconut cream from a 400 ml can coconut milk
- 30 g cacao butter
- 20 g unsweetend cacao powder
- 2-3 tbs of coconut sugar
- 1 heaping tbs almond butter
- 1 tsp vanilla
- pinch of sea salt
- Step 1 The night before put your canned coconut milk in the fridge.
- Step 2 Peel and chop your sweet potato in chunks.
- Step 3 Steam for about 20 min or boil in a pot for 10-12 min until tender.
- Step 4 Set aside and let them cool down while you prepare your other ingredients.
- Step 5 Open your coconut milk can and carefully scoop out the coconut cream, which has separated from the coconut water. Don’t throw away the coconut water! You can use it in smoothies, make infused coconut water or enjoy it just like that.
- Step 6 Using the double boiler method, melt down your cacao butter.
- Step 7 Combine all of your ingredients except for the coconut sugar in your food processor or blender. If you’re using a regular blender I recommend adding the more liquid ingredients at the bottom to help it blend. If the mixture doesn’t blend well or seems too thick, just pour in some of your remaining coconut water.
- Step 8 Add in some coconut sugar and taste for sweetness. I typcially add about 3 tablespoon but adjust it to the sweetness and size of the sweet potato. Adjust to your liking!
- Step 9 Fill your mixture in your popsicles moulds if you have them on hand. (Paper cups work too). Tap them down on your kitchen top to remove airbubbles. If you prefer fudge squares use silicon moulds or a muffin tin.
- Step 10 Freeze for at least 3 hours or overnight.
- Step 11 Run the moulds under some hot water to remove from the moulds.
- Step 12 If you’re feeling fancy you can drizzle on some melted dark chocolate and crushed nuts.
- Step 13 If you’re making squares let it dethaw for about 15 min before devouring. Happy summer!