2 large organic sweet potatoes
4-5 heaped tbsp raw cacao powder
10-14 organic medjool dates (depends how sweet you would like it)
1/2 c organic coconut flour
1/4 c dessicated organic coconut
1/4 c organic almond meal
3 tbsp melted organic cold pressed coconut oil
pinch of sea salt
1 tsp maca powder (optional)

2 large organic sweet potatoes 4 -5 heaped tbsp raw cacao powder 10 -14 organic medjool dates (depends how sweet you would like it) 1/2 c organic coconut flour 1/4 c dessicated organic coconut 1/4 c organic almond meal 3 tbsp melted organic cold pressed coconut oil 1 tsp maca powder (optional)

1. preheat the oven to 180 degrees (fan forced) my ovens super old so I had it set to about 200.
2. steam the sweet potatoes (peeled and chopped) until super soft (fork falls through them) note: steaming is better than boiling, keeps more of the nutrients alive!
3. blend in a processor the cooked sweet potatoes and dates until creamy and smooth. taste and add more dates if you would like it sweeter.
4. add the cacao, salt, flour, almond meal, coconut, and maca to a big bowl, stir to combine.
5. scoop the potato mixture into the bowl with the other ingredients and combine with a big spoon, or your hands.. they are the best tool in the kitchen after all. if you like, add extra cacao to taste. stir in the melted coconut oil well.
6. line a baking tin with baking paper, I used a square tin (pictured above)
7. scoop mixture (my mixture was way to thick to pour) into the tray and press flat and firm.
8. bake for about 25 minutes or until your fork comes out clean. my ovens supper slow so it ended up being in there for more like 40 minutes. plus I like the top to be nice and crunchy!
9. set aside to cool, then remove from tin, slice up, sift the cacao powder over the top, sprinkle some nibs, and serve with sliced strawberries and some cacao sauce if you like it yummy and gooey (optional, which you make by melting coconut oil over a stove with cacao and your choice of sweetener)