Ingredients:

  • 1 cup sweet potato puree (250g)
  • 1/2 cup creamy almond butter (125g)
  • 1/3 cup pure maple syrup (80ml)
  • 1/2 cup unsweetened cacao powder (45g)
  • 1/2 cup dark chocolate chips (90g)
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt

Instructions:

  1. Preheat your oven to 180°C (350°F) and line an 8x8 inch pan with parchment paper.
  2. In a large bowl, whisk together 1 cup sweet potato puree, 1/2 cup almond butter, 1/3 cup maple syrup, and 1 tsp vanilla extract. Whisk until the mixture is glossy and smooth.
  3. Add 1/2 cup cacao powder, 1/2 tsp baking powder, and 1/4 tsp sea salt directly into the wet mixture.
  4. Use a spatula to gently fold the dry ingredients into the wet ones. Stop as soon as the last streak of brown disappears to keep the texture dense.
  5. Stir in half of the dark chocolate chips (45g).
  6. Spread the batter evenly into your prepared pan. The surface should be smooth and shimmering.
  7. Sprinkle the remaining chocolate chips over the top.
  8. Place in the center of the oven for 25 minutes. Bake until the edges look dry and the center has a slight, stable wobble.
  9. Remove from the oven and let them sit in the pan for at least 30 minutes.
  10. Lift the parchment and cut into 9 squares.