1 cup of sweet potato purée
1/2 cup of flour
1/3 cup of coconut oil
1/4 cup of cocoa powder
1/4 cup of brown sugar
1/2 cup of chocolate chips
1 tablespoon of baking powder
- Preheat the oven to 180° and bake the whole sweet potato until fork tender. Peel and mash it with a fork.
- Melt the coconut oil and the sugar, then pour in a bowl together with the sweet potato puree and the rest of the wet ingredients.
- In a separate bowl, add all the dry ingredients. Pour dry into the wet ingredients, combine well and scoop evenly on a baking tray (I used 10 x 16 cm) lined with parchment paper, use a spatula to make it smooth.
- Bake for about 30 minutes at 170°.
It will look a bit underdone, let it cool completely before cutting.
Things you might need
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