Ingredients

• 1 cup sweet potato puree (see step 1)
• 1/2 cup Chef’s Choice Maple Syrup
• 1 cup OWN Wholemeal flour
• 1 tsp. Baking powder
• 1 tsp. Chef’s Choice Vanilla Extract
• 1 block Pana Organic ‘Mylk’ Chocolate (chopped)
• 1/2 cup 99th Monkey Hazelnut Cacao Butter
• 1/4 cup cacao powder (optional for a deeper chocolate flavour)
• 1/4 cup OWN organic walnuts
• 1 tbsp Olive Oil
• Pinch of salt
• To serve:
  
• Denada Vanilla Ice cream or your favourite vegan ice ceam (note: Denada is not vegan)

Method

1. Preheat oven to 190 degrees
2. Chop your uncooked sweet potato in half, and pour over some olive oil, rub in with your hands. Place on a lined tray and pop in the oven to cook for an hour.
3. When it’s cooked all the way through, it should separate from the skin by peeling it gently with a fork and mashing the sweet potato to a puree.
4. Turn the oven down to 170 degrees.
5. In a mixing bowl, mix the sweet potato puree with maple syrup, almond cacao butter, vanilla extract and olive oil, stirring to combine.
6. Then add your salt, baking powder, and cacao powder if using, giving it a quick stir to combine. Add flour and stir until a thick, batter-like consistency is reached.
7. Pour batter to a lined baking dish, top with walnuts and chopped Pana chocolate.
8. Place in oven for 30minutes, to check – insert a butter knife and it should come out relatively clean, we don’t want to overcook – it loses it’s gooeyness.
9. Remove from oven and let cool.
10. Enjoy with a (big) scoop of ice cream!