Ingredients
Wet
- 2 small sweet potatoes
- ¼ cup coconut oil melted
- ¼ cup of your favourite nut butter almond/coconut/sunflower all work
- 1 tbsp apple cider vinegar
- 1 tsp vanilla bean powder or extract
Dry
- ⅔ c gluten free flour
- ⅔ c coconut sugar
- ½ c cacao powder
- ½ c walnuts roughly chopped
- ½ cup dark chocolate pieces roughly chopped
- ½ tsp baking powder
- ¼ tsp pink salt
Instructions
- Preheat oven to 200°C.
- Prick sweet potatoes with a fork and roast in skins for 20-30 minutes until soft.
- Remove from oven. Turn oven down to 180°C.
- Cut potatoes in half and allow to cool.
- While cooling mix remaining wet ingredients together in one bowl and mix the dry ingredients together in a separate large mixing bowl.
- When potatoes have cooled slightly mash into wet ingredients.
- Add wet ingredients to dry and stir to combine. If the mix seems to dry add a splash of water.
- Pour mix into lined loaf pan and bake for 20-25 minutes or until slightly firm to the touch.
Notes
Serve up with a big scoop of cacao nice-cream.
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About the Author: Kate Parker
Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.
