1 medium sweet potato (~230 g)
125 g smooth nut butter, preferably hazelnut (½ small jar)
1 tsp. vanilla extract
25 g cocoa powder
½ tsp. soda
2 tbsp. oat or whey flour
a small pinch of salt
+/- 4 tbsp of sugar or sweetener to taste (depending on the sweetness of the sweet potato)
A handful of hazelnuts, chopped
100 g dark chocolate (70%), chopped
Before cooking the sweet potato, poke it thoroughly with a fork on all sides. Then bake it in the oven for ~ 35 minutes at 180 C or in a microwave for ~6 minutes until soft. Cooled a little and peel before mashing up with a fork.
Add the nut butter and vanilla extract to the mashed potato.
Mix the dry ingredients (cocoa, baking soda, flour, salt). Then combine with the wet.
Taste and add a bit of sugar or sweetener if needed.
Add in the dark chocolate and hazelnuts.
Allow it to rest for a few minutes and bake at 180 degrees for about 20 minutes or until the top and edges start to become crispy.
If there is any left over, store it in a container in the refrigerator so that it does not lose moisture.
p.s. try not to eat it before baking.
Time: 20 + 30 min
Servings: 6 - 7