Ingredients:

  • 240g roasted sweet potato puree, chilled
  • 125g creamy almond butter
  • 80ml pure maple syrup
  • 45g unsweetened cocoa powder
  • 5ml vanilla extract
  • 1.5g sea salt
  • 90g dairy-free dark chocolate chips
  • 15ml coconut oil, melted

Instructions:

  1. Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper.
  2. In a large bowl, combine the chilled sweet potato puree and almond butter. Whisk until smooth.
  3. Stir in the maple syrup and vanilla until fully emulsified.
  4. Sift in the cocoa powder and sea salt. Fold gently until no dry pockets remain.
  5. Fold in the dark chocolate chips.
  6. Spread the batter into the prepared pan and smooth the top.
  7. Bake for 20 minutes. Let cool completely in the pan for at least 1 hour before slicing.