Prep & Cook Time: 1 hour + 1 hour fridge time

Serves: 9


  • 2 medium sweet potatoes
  • 130 g dairy-free dark chocolate, finely chopped
  • 1 cup almond meal


  1. Preheat oven to 200ºC (fan-forced).
  2. Cut the top and tail of the sweet potatoes and bake for 40 minutes or until soft.
  3. While still hot, but cool enough to handle, scoop out the sweet potato flesh and add to a mixing bowl.
  4. Mix in chocolate and almond meal until well combined, resembling a chocolate brownie mixture.
  5. Press mixture into a lined 20-cm square dish, and place in fridge for an hour to set.
  6. To serve, cut into squares.

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