8 oz dark chocolate, chopped and divided into half
¾ cup coconut oil
1 cup baked sweet potato, with the flesh scooped out
1/2 cup coconut sugar
2 teaspoons vanilla
3/4 cup all purpose flour
1/4 teaspoon baking powder
(pinch of salt)
Preheat the oven to 350F
Line a 18cm square bake pan with parchment paper.
Melt the coconut oil in a saucepan, then add half of the chocolate and stir until that’s melted. In a bowl, beat the sweet potato flesh with the coconut sugar until almost smooth, then mix in the chocolate mixture. Add the eggs and vanilla, beat until thick, then stir in the flour and baking powder until evenly combined. Fold in remaining chocolate, then spoon into the tin Smooth the top and bake for about 20-25 minutes, until cooked but still a bit soft under the crust. Leave to cool completely before slicing. Enjoy guilt free!