Lemon-tahini potato fudge

I had originally planned to make traditional, but vegan, fudge for this post. We have been watching the BBC show Sweets Made Simple, and every episode features a delightful mix of hot sugar, a candy thermometer, and magical bubbling that somehow results in a decadent treat. I wanted to have a go.

Lemon-tahini potato fudge

Sadly, my candy thermometer is with our shipment, and as we have established, that is not yet with us. I switched my thoughts to something that would not require a candy thermometer. For a while, I was focused on sweet potato and tahini fudge. From there, it was an easy jump to this lemon-tahini potato fudge. It's not very traditional. It is, however, strangely moreish.

I have wanted to try potato in a sweet dish for some time now. Johanna recently shared a chocolate cake made with mashed potato on Green Gourmet Giraffe. Angela has used mashed potato to make a cookie dough dip on Oh She Glows. When I searched for potato fudge, I was delighted to discover quite a few American recipes for it. Generally they include coconut and chocolate in the fudge mix. When you think about the texture of mashed potato, it seems right to include it in fudge and baked goods.

I always like to be upfront about recipes that are a little unusual. This is one. I wouldn't serve it at a dinner party and expect it to be a whole-hearted hit! You do need to like tahini to enjoy it, and whilst you can't taste the potato, the finished product is different to any fudge I've had before. The texture is similar, but it is not as sweet or buttery. I really liked it, but I like both tahini and quirky vegetable desserts.

I can say that this is very fun to make. Basically, you start with mashed potato and then blend in the other ingredients. I find it wonderful that the process yields fudge squares. I did find the fudge slightly soft if left in the fridge, so stored mine in the freezer and let it warm slightly before eating. You could probably add more coconut oil if you wanted something a little harder at room temperature.

If you like the idea of potato fudge but aren't a fan of tahini, a chocolate version would probably be more universally appealing. However, I am glad that I took the tahini route. If and when I make this again, I'd like to try an almond butter version too.

Lemon-tahini potato fudge

An unusual but moreish treat that turns traditional fudge on its head

Vegan

Makes 30 - 40 squares, depending on how large you cut them

Author: Bite-Sized Thoughts

Print recipe

Ingredients

1 cup potato pieces, skin removed

1/2 cup tahini (mine was unhulled)

1/4 cup lemon juice

1 cup white sugar (or try coconut sugar)

1 tsp coconut oil

Method

Line a square baking dish with baking paper and set aside.

Boil the potato pieces until soft. Mash roughly, and allow to cool slightly.

Add the potato to a blender or small food processor along with the tahini, lemon juice and sugar. Process until smooth. Add the coconut oil and process briefly to incorporate. The mix should be smooth and be about as thick as thick porridge - don't worry if it seems too runny at this stage.

Transfer the mixture into your prepared baking dish and set in the freezer for 4 to 6 hours, or overnight. When set, cut into squares.

Store in the freezer and allow to warm slightly at room temperature before serving.

Have you had potato in sweet dishes?

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This post is part of my participation in the 2014 Vegan Month of Food. This week I am focusing on dessert options.

Previous 2014 Vegan MoFo posts:
Breakfasts-                                                          Snacks-
#1 - Vegan French toast                                                                                #6 - Chocolate coated banana chips
#2 - Apple and strawberry muesli                                                             #7 - Barbecue inspired nori snacks
#3 - Mango coconut buckwheat breakfast pudding                              #8 - Carob latte
#4 - Tips for a vegan breakfast on the go                                                #9 - Tide Tables Café
#5 - Chickpea pancakes with spicy kale and mango                             #10 - Dark chocolate and espresso almonds

Main meal options-                                         Desserts-
#11 - Moroccan tagine                                                                                 #16 - Liquorice cake

#12 - Teriyaki tofu

#13 - Sesame crusted carrot noodles

#14 - Vegan pizza from Pizza Express and Zizzi

#15 - Injera with spiced red lentils

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