• 2 large Japanese sweet potatoes (purple skin with white flesh), peeled and diced
• 2 cans full-fat, unsweetened coconut milk
• 2/3 cup carob powder
• 4 tbsp. grass-fed gelatin
• 2 tbsp. coconut oil
• 4 tbsp. honey
• 1-2 tsp. sea salt
• 2-3 tsp. cinnamon

1. In a large pot, placed diced sweet potatoes and coconut milk. Bring to a boil, and then cook over medium heat until the sweet potatoes are very soft.
2. Once cooked through, add honey, carob, coconut oil, gelatin, salt, cinnamon and combine.
3. Transfer the mixture to a high-speed blender in batches and blend until smooth (unless chunkiness is preferred).
4. Pour fudge into a glass casserole dish and allow to set in fridge for a few hours.
5. Enjoy!