👍🏼Gluten and dairy free & Vegan

So these little delights will cheer up your day no end. I’ve been making variations of these for years, using beetroot and sweet potato and I think I’ve found the best combination so far.

I use organic raw cacao powder which holds a higher nutritional value, basically just fermented & roasted ground up cacao nibs which are packed with potent plant compounds, including flavonoid antioxidants, which have been associated with numerous health benefits. They’re rich in many minerals, including iron, magnesium, phosphorus, zinc, manganese, and copper.

Unlike many chocolate products, cacao nibs are naturally low in sugar. They’re also a good source of fibre, protein, and healthy fats — nutrients that help promote feelings of fullness ☺️ so combined with sweet potatoes (natures unrefined carbohydrate) we have a fabulously rich and nourishing treat of all levels.

I use organic ingredients where ever possible - its not always possible so buy the best quality ingredients your budget can afford.

• 1.5 cups cooked sweet potato

• 1/2 cup almond butter

• 1/2 cup ground almonds

• 1/4 cup raw cacoa (or cocoa powder)

• 1/2 cup maple syrup (I play with the amount - use less if you want)

• 2 tbsp Coconut oil (melted)

• 1 tsp Vanilla

• 1/4 tsp baking powder

• 1/4 tsp bicarbonate of soda

• pinch of sea salt

• 1/2 quality dark chocolate cut into chunks (vegan)

How to bake:

• Preheat oven 180 c

• Mix all ingredients in food mixer

• Stir in chocolate chunks. Pour into a lined 9 inch tray

• Top with extra choclate chunks

• Bake 25-30 mins

• Cool for an hour, cut when chilled and chill and enjoy with a cuppa and your friends.