1 medium sweet potato (2 1/2 cups, cooked)
½ cup coconut oil, melted
2 tsp vanilla
1 tablespoon coconut nectar/sugar (optional)
1-2 tablespoons of nut butter (I like cashew butter in this recipe) optional
2 ½ tablespoons coconut flour
½ cup raw cacao
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
3 oz 85% crushed up dark chocolate bar (optional)
Preheat oven to 375º
Grease a 9X9 pan
Chop and steam sweet potato until tender (10-15 minutes).
Strain the water and throw 2 1/2 cups into food processor.
Add coconut oil, vanilla and coconut nectar (along with nut butter if desired).
Mix for 1-2 minutes until mixture looks like pudding.
Take of container and place in refrigerator for about 10 minutes in order to cool mixture. In the mean time in another bowl, mix together coconut flour, cocoa, baking soda, baking powder and salt.
Take out mix in refrigerator and put container back on processor. Add eggs and mix again. Then add dry ingredients and mix until a thicker batter occurs. Pulse in dark chocolate pieces (if you choose).
Pour into pan and bake for 30-35 minutes. Let cool, cut into squares and enjoy on their own or with a dollop of fresh whipping cream.
This recipe is gluten free, processed sugar free and high in fiber, antioxidants, Vitamin A, protein, potassium and magnesium.