Gluten Free, Dairy free
1 large sweet potato roasted and mashed, about 1-1/2 cups
1/3 cup coconut oil
2 teaspoons vanilla extract
5 tablespoons cacao powder
3 tablespoons coconut flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
Roast the sweet potato in an oven until soft. Once done peel the sweet potato and cut into cubes.
Bake for 30 minutes until cooked.
Remove the muffin case before serving. Serve with butter or ghee.
Preheat your oven to 180°C (350°F) and line a baking tray with baking paper
Blend all ingredients in a blender and blend until smooth.
Pour the mixture into your baking tray and bake for 30-35 minutes.
Cool and cut into squares and enjoy!