Ingredients
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2 medium Sweet Potato
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70 g ground Almonds
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60 g wholemeal plain Flour
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1 teaspoon ground Cinnamon
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10 Medjool Dates
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½ cup (35 g) raw Cacao Powder
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¼ cup (60 ml) pure Maple Syrup
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Pinch of Sea Salt
Directions
Steps
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1
Done
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Preheat the oven to 180°C (160°C fan/gas 4) and line a 20 cm square cake tin with baking paper. |
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2
Done
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Fill a saucepan with water until 5 cm deep and insert a steamer basket. Cover with a lid and bring the water to the boil over high heat, then reduce the heat to medium. Add the sweet potato and steam for 15 minutes or until very soft. |
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3
Done
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Place the sweet potato, ground almonds, flour, cinnamon, dates, cacao powder, maple syrup and salt in a food processor and process until a smooth batter has formed. |
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4
Done
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Pour the batter into the lined cake tin and bake in the oven for 20–25 minutes or until a skewer inserted into the centre comes out clean. |
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5
Done
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Leave to cool in the tin for 10 minutes. Remove from the tin and cut into even squares. |
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6
Done
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To serve, dust with extra cacao powder. |
