Recipe adapted from I Quit Sugar
Makes 16 slices
Ingredients
oil for greasing
3 tablespoons coconut flour
2 tablespoons raw cacao powder
¼ teaspoon gluten free baking powder
¼ teaspoon ground cinnamon
pinch of sea salt
1 scoop vanilla protein powder
50g dark chocolate, melted & cooled
1 cup sweet potato puree, cooled
3 eggs, whisked
¼ cup coconut oil
⅓ cup rice malt syrup
½ tsp vanilla extract
Method
- Preheat oven to 180°C
- Grease a 20x20cm baking tin and line with baking paper
- In a bowl, combine dry ingredients. In a separate bowl add the wet ingredients, including sweet potato puree and whisk
- Stir dry ingredients into wet ingredients and mix well. Pour into lined tin and spread evenly
- Bake for 20 minutes, or until a skewer inserted into the centre comes out clean
- Cool for 10 minutes before cutting into squares
Notes & Tips
To make sweet potato puree: cut sweet potato into evenly sized chunks. Place into a steamer for 20 minutes or until they become really soft. Add to food processor and puree until smooth.