Did you know a medium sweet potato boasts 438% of your daily recommended vitamin A? Along with 37% of vitamin C, 28% manganese, 2.3 grams protein, and 3.8 grams of fibre?
Gluten free and vegan.
Ingredients:
Two sweet potatoes, peeled and mashed
1 cup nut butter
1/4 cup liquid sweetener
1/4 cup granulated sweetener
1/3 cup gluten free flour such as cassava or almond
4 tablespoons unsweetened cocoa
1/4 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons pure vanilla
Frosting:
1 sweet potato
10 ounces of dark chocolate chips
Instructions:
Boil, peel, mash the sweet potato.
Mix one sweet potato with the pumpkin seed butter, cassava flour (or paleo flour), sweetener, and vanilla. For sweetener I used a combination of monk fruit granulated and chicory root and tapioca fibre syrup.
Add dry ingredients: sea salt, baking soda, cocoa
Pour into a greased or parchment lined pan. I used an 8x8 pan.
Bake at 350 degrees for 20 minutes. Test with a toothpick.
For frosting, mix one mashed sweet potato with 10 ounces of dark chocolate (I use lily’s which are vegan and sugar free) in a double boiler. Stir until smooth.
Frost when cooled.
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