Sweet Potato Caramels (Vegan & Gluten-Free)

These little squares are perfect for relaxing evenings and for nibbling on light snacks!  

They have a smooth, creamy texture somewhere between caramel and fudge with a chilled layer of chocolate on top and warm cinnamon on the bottom. The sweet potato gives it a richer taste and a firmer texture that cuts into nice squares easily.  

They also store well in the fridge and taste even better the next day.

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Sweet Potato Caramels

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⏱️ Time & Prep
Prep time: 15 minutes
Bake time: 35–40 minutes
Chill time: 4 hours
Total time: ~5 hours
Yield: 24 small squares

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Ingredients

Sweet Potato Layer

• 300 g baked sweet potato flesh
• 1/2 cup coconut flour
• 1/2 cup erythritol
• 1/4 cup almond butter
• 1 tsp vanilla extract
• 1 tsp cinnamon
• pinch of salt
• 2–4 tbsp plant milk, if needed

Chocolate Layer

• 1 cup unsweetened vegan chocolate yoghurt
• 2 tbsp cocoa powder
• 2 tbsp erythritol
• 1 tbsp coconut flour
• 40 g melted dark chocolate

Optionally:

• Pinch of salt (on top)

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Instructions

1. Preheat the oven to 175°C (350°F).
2. Line an 8" x 4" loaf pan with parchment paper.
3. Mash the baked sweet potato until smooth.
4. Mix in almond butter, erythritol, vanilla, cinnamon, and salt.
5. Add coconut flour and stir until combined. If needed, add a little plant milk to make the mixture smooth and spreadable.
6. Spread the mixture evenly into the prepared pan.
7. Bake for 35–40 minutes until set.
8. Cool completely.
9. In another bowl, mix vegan chocolate yoghurt, cocoa powder, erythritol, coconut flour, and melted dark chocolate.
10. Spread the chocolate layer on top. If you want, sprinkle with a bit of salt for a more "salted caramel" version.
11. Refrigerate for at least 4 hours.
12. Slice into 24 small caramel squares.

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Notes & Variations

• Chill overnight for cleaner slices.
• Oat flour can replace part of the coconut flour for a softer texture.
• Store in the fridge for up to 5 days.

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Nutrition 

Nutrient	Per 1 Square
Calories	32 kcal
Protein	1.5 g
Carbs	6.4 g
Fiber	1.3 g
Fat	1.3 g

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