Do you struggle to find a treat you can indulge in without worrying about the consequences? Are you on a healing protocol such as AIP? Treats in moderation, when made from real food and careful ingredients, can help you enjoy the small things in life. This sweet potato fudge recipe is paleo and autoimmune protocol friendly.

This sweet potato fudge is smooth, creamy, and rich. It looks decadent and it tastes incredible. It's calling your name. 

But, if you're following a healing diet such as AIP, you know that indulging in the wrong kind of treat can set you back for days. Luckily, this sweet potato fudge recipe is made with carob instead of chocolate and is sweetened with honey, making it safe for the autoimmune protocol and absolutely delicious for everyone.

While this fudge is approved for AIP, be sure to read about the 5 dangerous superfoods that may be keeping you from optimal health.

Click here to learn more about 5 dangerous superfoods that may be harming your health.

This sweet potato fudge recipe comes from Aleana Haber, author of the amazing new AIP cookbook, The Healing Kitchen

AIP sweet potato fudge that is smooth, creamy and rich made with carob instead of chocolate and sweetened with honey. Autoimmune protocol friendly and Paleo. @realfooddiets

AIP Sweet Potato Fudge

Makes 6 servings | Prep Time 5 minutes | Cool Time 2 hours

Sweet potato freezer fudge that is autoimmune protocol and paleo friendly.


1/2 cup canned sweet potato puree
5 Tbsp. coconut oil, room temperature
1/4 cup carob powder
1/4 cup coconut milk, room temperature
1/4 cup maple syrup
1/4 tsp. sea salt
1/4 tsp. cinnamon


Whisk together all ingredients until smooth and shiny. If honey is solidified, warm until liquefied prior to mixing.

Line a small dish about 6-7 inches long and 3 inches wide with parchment paper. Pour fudge mixture into the dish and smooth with the back of the spoon. The fudge squares should be about 3/4-inch thick.

Freeze for at least 2 hours until solid. Slice into 6 squares. Freezer fudge melts quickly, so serve directly from the freezer.

This recipe was submitted by Aleana Haber from Grazed and Enthused. See the original here.