Ingredients
- 3/4 cup sweet potato puree (I microwave a medium potato for approx 6 min)
- 1 cup peanut or almond butter OR allergy-friendly sub
- 1 tsp pure vanilla extract
- 1/4 cup oat flour (I make my own by grinding old fashioned oats in the food processor)
- 1/8 - 1/4 cup chocolate chips
- 6 -8 madjool dates or double number for smaller dates
- 1/4 cup cocoa powder
- 1 tsp baking soda
Instructions
Preheat oven to 325 F. Grease or spray an 8-inch. Add dates to food processor pulse a couple of times to start breaking them up. Not so long they form into a ball. Add warm potatoe. Blend long enough so the dates break up into small pieces. Add nut butter and blend. I have to add almond milk because it is too think to blend. Add just enough to allow it to mix. Add vanilla. Add dry ingredients and blend. At the last add chocolate chips. Blend by hand or just a few pulses with the food processor. You just want to mix the chips in not chop them up. Pour into pan. Bake on the center oven rack 20 minutes. It will look a little underdone, but it firms up as it cools. (If, for some reason, yours is still too gooey after cooling, loosely cover and let it sit in the fridge a few hours.)
