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.