Sweet Potato Chocolate Fudge Cake Bites
Share a sweet moment with a loved one over these rich and indulgent sweet potato chocolate cake bites. Vegan, gluten free and made with love.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 squares
- 2 medium sweet potatoes
- 7 oz dark chocolate the better the quality, the better the cake
- 1 medium banana
- 1/2 cup raw sugar or coconut sugar
- 2 tbsp almond butter
- 2 tablespoons very strongly brewed espresso
- 1 cup buckwheat flour
- 1/4 cup raw cacao
- 1 tbsp chia
- 1 tsp baking powder
- 1/2 cup pecans chopped
Peel the sweet potatoes and cut them into chunks. Cook them in boiling water for 10 minutes or until soft. Drain, then place the chunks back into the pot on the hot (but switched off) stove for 30 seconds to evaporate excess moisture.
Heat the oven to 160°F. Prepare an 8x8 inch (20x20cm) baking dish by greasing with coconut oil OR lining with parchment paper. Mine was non-stick, so I just greased it.
Place the sweet potatoes and dark chocolate in a food processor and process until smooth and the chocolate has melted. Add the banana, sugar, almond butter and espresso and pulse until smooth.
Add the buckwheat flour, cacao, chia and baking powder and pulse until combined. Fold through the pecans.
Spread the batter in the prepared tin and bake for 30-35 minutes. You can adjust the baking time to your liking - a little less will give you more fudgy brownie-like consistency, the longer you bake, the more cake-like they will become.
Cool in the tin on a rack, then cut into squares.