Popcorn Krispies S’mores w/ Sweet Potato & Black Bean Fudge {oil-free}
- Prep Time: 40 mins
- Cook Time: 10 mins
- Total Time: 50 minutes
- Yield: 9-11
Ingredients
Sweet Potato Black Bean Fudge:
- 1 cup cooked sweet potato puree
- 1/2 cup cooked black beans
- 12 medjool dates, pitted (about 1 1/4 cups, packed)
- 4 tbsp cacao or cocoa powder
- 1/2 tsp cinnamon
- 1 tbsp ground chia
- 1 1/2 tbsp maple syrup
Popcorn Krispies:
- 5 cups plain popcorn
- 4 cups cereal of choice
- 1 1/2 (10-oz.) bags vegan marshmallows
- 1/2 tsp cinnamon
- A cup of water and spoon (for assembly)
Instructions
- Process all ingredients of the Sweet Potato Black Bean Fudge together in a food processor or blender. Set aside.
- Line a baking dish with parchment paper.
- Add 2 tbsp almond milk to a pot over medium until bubbling, then add in the marshmallows and stir until smooth, about 5 minutes.
- Stir in the popcorn, cereal and cinnamon until well coated. Pour half of the mixture into your prepared baking dish by pressing it firmly into an even layer using the back of a spoon dipped in the cup of water. Spread about 1/4=1/3″ of the fudge on top of one layer, then spread remaining popcorn mixture evenly over top, pressing in gently. Chill for 20 minutes.
- Remove from refrigerator and slice it into square bars. Dig in!
Find it online: https://staging.naderboraie.com/2016/08/popcorn-krispies-smores/