Ingredients

1 cup mashed sweet potato – I used 1 medium – keto friends feel free to sub 1/2 sweet potato/1/2 avocado

1/2 cup Mayver’s Organic Hulled Tahini 

1 egg – vegan friends sub a flax/chia egg or your fav egg replacer

1/4 cup cacao

1 Tablespoon of vanilla extract

3-4 Tablespoons of monk fruit sweetener (sub 1/4-1/2 cup of coconut sugar)

1 teaspoon of instant espresso – optional this really helps enhance the richness of the chocolate

2 Tablespoons of filtered water

1/2 teaspoon sea salt

2-4 Tablespoons of your favourite dark chocolate chopped – optional

Method

1.  Pre-heat oven to 175’C/350’F
2.  Grease a small square baking dish with coconut oil/ghee or baking/parchment paper and set aside.
3. Place Mayver’s Organic Hulled Tahini and all ingredients apart from chocolate, if using, into your food processor or blender and process until smooth, creamy & well combined. If your batter is a little thick, add a splash or two of almond milk (or milk of choice) 1 Tbsp at a time to reach a smoother consistency.
4. Pour into your prepared baking dish and bake for 12-15 minutes until the edges are set and a toothpick has just a few moist crumbs attached when inserted into the centre.
5. Cool – slice – devour! For best results allow to cool completely before serving. I prefer mine chilled

Check out @emsswanston for more delicious recipe, just like this.