Choc Sweet Potato Fudge Slice

When it comes to versatile vegetables, there are none that stack up quite as high as the humble sweet potato. You can mash it, fry it, roast it and now… you can bake it thanks to this delicious and nutritious choc sweet potato fudge slice! Go on… sweet treat yourself!

Ingredients 

• ½ cup LSA (ground linseeds, sunflower seeds and almonds) OR almond meal

• 200g sweet potato, peeled and diced

• 1/3 cup wholemeal or buckwheat flour

• ½ cup dried dates

• 1/3 cup cocoa powder

• 1tsp baking powder

• 2tsp vanilla essence

• 1 egg, whisked

Method:

• Preheat oven to 160C. Line a cake or slice tin with baking paper

• Steam the sweet potato for 10 minutes or until very soft and mashable

• In a high-speed blender or food processor, combine all ingredients and blend until smooth. The mixture is sticky and gluggy – you may need to do this in 2 batches. Add a touch of water if needed. 

• Spoon the cake mixture into prepared tin, and smooth the top over with the back of a spoon or knife. Cover the top with foil. Bake for 30 minutes. Note – mixture will still be slightly ‘wet’ in the centre when removing from the oven, and this cake is dense - it doesn’t rise much. Remove the foil top.

• Transfer the cake to the fridge, where it will continue to set for 30 mins. Remove cooled cake from the fridge and slice into 10 squares/segments