Ingredients
- Coconut oil for greasing the baking pan
- 1/2 cup sweet potato (120g) peeled, cooked, and mashed
- 1/2 cup tahini
- 1/2 cup coconut sugar packed
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup almond flour (98g)
- 1/4 cup unsweetened cocoa powder sifted, if lumpy
- 2 tablespoons + 2 teaspoons coconut flour (22g) packed
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup dairy-free mini chocolate chips
Instructions
- Preheat your oven to 350°F. Grease an 8 x 8-inch pan with coconut oil and line the bottom with parchment paper.
- In a large bowl, use an electric hand mixer to combine the sweet potato, tahini, and coconut sugar, beating on high until just combined. Add in the eggs and vanilla and beat until just combined, about 30 seconds.
- Add all the remaining ingredients except the chocolate chips, and whisk by hand (don’t use an electric mixer) until smooth and well mixed. Be careful not overmix. Stir in the chocolate chips. Your batter will be thick.
- Transfer to the prepared pan, spread out evenly with a spatula or butter knife, and let stand for 5 minutes so the coconut flour can absorb the moisture.
- Bake in the oven until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool completely in the pan before slicing and enjoying.