Ingredients:

  • 1 cup sweet potato puree (approx. 250g), roasted and mashed
  • 1 cup creamy almond butter (240g), well-stirred
  • 0.5 cup pure maple syrup (120ml)
  • 2 tsp vanilla bean paste
  • 0.67 cup Dutch-processed cocoa powder (60g), sifted
  • 0.5 cup dark chocolate chips (90g), 70% cacao
  • 1 tsp espresso powder
  • 0.25 cup oat flour (30g)
  • 0.5 tsp sea salt
  • 0.5 tsp baking soda

Instructions:

  1. Roast whole sweet potatoes at 400°F (200°C) until skins slip off, then process the flesh in a blender or food processor until completely silky. Measure exactly one cup of puree. This usually takes about 45-60 minutes.
  2. In a large bowl, whisk the sweet potato puree, almond butter, maple syrup, and vanilla bean paste together until the mixture is emulsified and looks like glossy caramel.
  3. Fold in the sifted cocoa powder, oat flour, sea salt, baking soda, and espresso powder. Stir until the batter is thick, heavy, and dark.
  4. Gently fold in the dark chocolate chips to ensure even distribution.
  5. Line an 8x8-inch square baking pan with parchment paper. Spread the batter into the pan and smooth the top with a damp spatula.
  6. Bake at 350°F (180°C) for 25 minutes. Allow to cool completely in the pan to let the humectant properties of the sugars set the fudgy structure before slicing into 12 squares.