Servings: 4 | Prep time: 15 min | Cooking time: 30 min
High in fiber & refined sugar-free
Ingredients:
- 1 large raw sweet potato (about a cup)
- 200 ml warm water
- 10 medjool dates, stoned
- 80g rolled oats (or gluten-free)
- 80g almonds
- 6 tablespoons raw cocao powder
- 6 tablespoons melted coconut oil
- 60g dark chocolate (70% cocoa), chopped into smaller pieces
- Fresh strawberries (for decorating)
- Desiccated coconut (for decorating)
Instructions:
- Soak the dates in warm water for 10-15 min and blend until smooth.
- Peel and chop the sweet potato into small pieces and boil until soft(about 20 minutes).
- Blend the oats into a fine flour. Add the almonds and blend until almonds are chopped, not floured.
- Transfer oat flour and almonds to a mixing bowl and mix in cocoa powder.
- Blend the cooked sweet potato and soaked dates (include soaking water), and melted coconut oil, until think and smooth.
- Combine the sweet potato mixture with the dry ingredients and mix.
- Add the chocolate, but leave about a tablespoon of chocolate for later, to melt for decorating.
- Pour the mixture into a 20cm tray and bake for 25 minutes at 180C.
- Allow to cool and decorate.
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