A delicious dessert that’s sugar-free, gluten-free, and egg-free.
Serves: 4
Prep time: 75 mins
Cook time: 25 mins
Ingredients
150g House of Chocolate 65% Dark Chocolate
1 Large Sweet potato (approximately 280-300g)
50g Cacao powder
50g Almond flour
50g Coconut sugar
50g Coconut oil (melted)
50ml Coconut milk
1 Tbsp Wholemeal Flour
1/4 tsp Baking Soda
1 Small banana
Method
1. Bake the Sweet Potatoes:
Preheat the oven to 200°C (400°F) and bake the sweet potatoes whole until tender, about 45 to 60 minutes.
2. Reduce Oven Temperature
Once the sweet potatoes are done, remove them from the oven and lower the oven temperature to 180°C (350°F).
3. Mash the Ingredients
Cut open the sweet potatoes, remove the filling, and discard the skins. In a bowl, mash the baked sweet potato filling and banana together with a fork until smooth.
4. Combine Wet Ingredients
Stir the melted coconut oil, coconut milk, and coconut sugar into the sweet potato mixture until well combined.
5. Incorporate Dry Ingredients
Add the cocoa powder and flour to the mixture, stirring until the batter is smooth and uniform. Mix Baking Soda with a squeeze of lemon juice and add to the batter.
6. Add the Chocolate
Break or chop the dark chocolate into small, 1 cm pieces. Fold 70% of the chocolate pieces into the batter.
7. Prepare for Baking
Pour the batter into a parchment-lined baking tin, spreading it evenly. Sprinkle the remaining chocolate pieces on top for decoration.
8. Bake:
Place the baking tin in the oven for 25 minutes at 180°C (350°F).”
