Description
Share a sweet moment with a loved one over these rich and indulgent sweet potato chocolate cake bites. Vegan, gluten-free and made with love.
Ingredients
- 2 Medium Sweet Potatoes
- 7 ounces, weight Dark Chocolate (the Better The Quality, The Better The Cake)
- 1 Medium Banana
- ½ cups Raw Sugar Or Coconut Sugar
- 2 Tablespoons Almond Butter
- 2 Tablespoons Very Strongly Brewed Espresso
- 1 cup Buckwheat Flour
- ¼ cups Raw Cacao
- 1 Tablespoon Chia Seeds
- 1 teaspoon Baking Powder
- ½ cups Pecans, Chopped
Preparation
Peel sweet potatoes and cut into chunks. Cook in boiling water for 10 minutes or until soft. Drain, then place chunks back into the pot on the hot (but switched off) stove for 30 seconds to evaporate excess moisture.
Heat oven to 160°F. Prepare an 8×8 inch (20x20cm) baking dish by greasing with coconut oil or lining with parchment paper. Mine was nonstick, so I just greased it.
Place sweet potatoes and dark chocolate in a food processor and process until smooth and the chocolate has melted. Add banana, sugar, almond butter and espresso and pulse until smooth.
Add buckwheat flour, cacao, chia and baking powder and pulse until combined. Fold in the pecans.
Spread batter in the prepared tin and bake for 30–35 minutes. You can adjust the baking time to your liking—a little less will give you more fudgy brownie-like consistency, the longer you bake, the more cake-like they will become.
Cool in the tin on a rack, then cut into squares.
