Ingredients:

  • 1 cup (250g) Mashed sweet potato, roasted and skin removed
  • ½ cup (125g) Creamy almond butter or peanut butter
  • 1/3 cup (80ml) Pure maple syrup or honey
  • 1 tsp (5ml) Pure vanilla extract
  • ½ cup (45g) Unsweetened Dutch-processed cocoa powder
  • ¼ cup (30g) Oat flour or All-purpose flour
  • ½ cup (90g) Dark chocolate chips, at least 70% cocoa
  • ¼ tsp (1.5g) Sea salt
  • ½ tsp (2g) Baking powder

Instructions:

  1. Ensure your sweet potato is mashed until completely smooth with no lumps. In a large mixing bowl, whisk the sweet potato puree with the nut butter, maple syrup, and vanilla until the mixture is glossy and emulsified.
  2. Sift the cocoa powder, flour, baking powder, and salt directly over the wet mixture. Use a silicone spatula to fold the ingredients together gently until no dry streaks remain. Fold in 3/4 of the dark chocolate chips.
  3. Transfer the thick batter into an 8x8 inch square baking pan lined with parchment paper, smoothing the top with a spoon. Sprinkle the remaining chocolate chips on top.
  4. Bake at 350°F (175°C) for 25–30 minutes until the edges are firm and slightly pulling away from the sides of the pan. Let cool completely before slicing.