Description
Chocolaty and delicious! Plus, they’re gluten- and dairy-free and diabetic friendly.
Ingredients
- 1 cup Almond Flour
- 1 teaspoon Baking Soda
- ¾ cups Unsweetened Cocoa Powder
- 1 teaspoon Sea Salt
- 1 teaspoon Cinnamon
- 3 whole Eggs
- ½ cups Canned Organic Sweet Potato Purée
- ½ cups Raw Honey
- 2 teaspoons Vanilla
- ¼ cups Coconut Oil, Melted
- ½ cups Dark Chocolate Chips
- ½ cups Chopped Walnuts
Preparation
Preheat oven to 350 F. Spray a small casserole dish (8×8 or similar) with coconut oil and set aside.
Stir together almond flour, baking soda, cocoa, salt, and cinnamon in a small bowl. In a larger bowl stir together eggs, sweet potatoes, honey, and vanilla. Stir the wet and dry ingredients together, then stir in the coconut oil (if you add it to the egg mixture it will not stay melted).
Add the chocolate chips, then pour batter into baking dish. Smooth the top and top with walnuts. Bake for around 25-30 minutes, or until center is just set. Top with cold coconut cream and enjoy!
