(3 votes, average: 4.33 out of 5)
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A high fibre, protein packed chocolate dessert. What’s not to love?
Ingredients
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- 320 grams raw sweet potato
- 400 grams black beans (drained & lightly rinsed)
- 1 tsp gluten free baking powder
- 1/3 cup maple syrup
- 1/3 cup melted coconut oil
- 1 tsp. vanilla powder
- 1/2 cup cacao powder
- 1/2 tsp. salt
Instructions
- Pre-heat oven to 180C. Line a baking tray with baking paper.
- Peel sweet potato and chop into 2cm squares. Place sweet potato on lined baking tray and bake in the oven for 30mins until softened.
- Once sweet potato has softened, take all the ingredients and pop them into a food processor. Whiz until combined well.
- Line a square baking dish with baking paper. Turn mixture out onto the tray and flatten out into each corner. Place in the oven for 30mins or until crispier on top. Don’t worry, it will be soft in the centre.
- Set aside and allow to cool before placing in the fridge for 2 hours or until set. Cut and serve into small squares.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert, gluten free