Ingredients:

  • 1 cup (250g) Sweet potato puree, roasted and mashed
  • 1/2 cup (128g) Creamy almond butter, well-stirred
  • 1/3 cup (80ml) Pure maple syrup
  • 1 tsp (5ml) Pure vanilla extract
  • 1/2 cup (45g) Unsweetened cocoa powder, sifted
  • 1/4 tsp Fine sea salt
  • 1/2 cup (90g) Dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large mixing bowl, whisk together the sweet potato puree, almond butter, maple syrup, and vanilla extract. Whisk vigorously until the mixture is glossy and completely smooth.
  3. Sift the cocoa powder and sea salt directly over the wet mixture. Use a silicone spatula to fold the dry ingredients into the wet until just combined and no dry streaks remain.
  4. Fold in 3/4 of the dark chocolate chips into the thick batter.
  5. Transfer the batter to the prepared baking pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips over the surface.
  6. Bake for 28-32 minutes or until the edges are firm and a toothpick inserted into the center comes out with just a few moist crumbs.