About the Recipe
Sweet potato and chocolate is like a match made in heaven!
This recipe is a European take on the Bosh video recipe
Ingredients
Cake
4 medium sweet potatoes
3 tbsp. rapeseed oil, for roasting
10 Medjool dates, pitted
200g almonds
40g raw cocoa powder
5 tbsp. coconut oil
Icing
5 tbsp. coconut oil
110g maple syrup
80ml almond butter
50g raw cocoa powder
50g dark chocolate
Preparation
1. Preheat the oven to 220° C.
2. Lay out a roasting tray with baking paper and, using a silicon pastry brush, spread the rapeseed oil over the baking paper. Peel the sweet potatoes, slice them into 1.5 cm rings. Spread them over the baking tray, brush again with the remaining oil and bake for 20-25 minutes, or until golden. Once done, place aside. Turn down the oven to 180°C.
3. Combine the cake ingredients into a food processor and blend until smooth. Using a paper towel, spread coconut oil over the base square baking tin/casserole dish. Pour in the cake mixture and bake for 45 min.
4. Melt the coconut oil in a frying pan over a low heat, then – constantly stirring – add maple syrup, nut butter, cocoa powder & dark chocolate. Once combined pour over the cake.
5. Put in the fridge to cool for two hours.
6. Remove from the fridge and cut into squares.