Ingredients:
5-6 ounces unpeeled RAW sweet potato, cut into large chunks
¾ cup raw or roasted creamy almond butter or cashew butter (tahini could work too)
1 large egg
⅓ cup unsweetened cocoa powder
½ cup pure maple syrup or date syrup
¼ cup avocado (about ½ of a small avocado) or ¼ cup melted coconut oil
1 ½ TBSP pure vanilla extract
¾ teaspoon baking soda
½ teaspoon sea salt
Directions:
- Preheat the oven to 325 degrees. Grease an 8 x 8 inch pan with coconut oil and line with parchment paper, leaving a tab on either side for easy removal.
- In the bowl of a food processor, process sweet potato until very small, like rice. The smaller the better! You should have 1 cup of riced sweet potato. Add the remaining ingredients until smooth. If you do not have a food processor, you can grate the sweet potato using a cheese grater.
- Pour batter into the prepared pan and bake for 30 minutes or until set, but soft in the center. Leftovers can be stored at room temperature for 1=2 days and then stored covered in the refrigerator for up to a week.
*If you would like to add ½ cup chocolate chips, stir them into the batter before pouring into the pan.