9 oz (250g) sweet potato
1 14oz. (400g) can black beans, drained
½ cup (60g) walnuts
3.50 oz (100g) coconut sugar**Substitutes for coconut sugar: if you will be using honey or agave instead, please use ¼ of the amount so ~1 tablespoon
1 dark chocolate bar, chopped
3 tbsp olive oil
1
Peel, chop and boil the sweet potatoes until they are soft. Set aside to cool.
2
Heat the oven to 360°F (180°C) and prepare an 11x7-inches (28x18cm) baking tin lined with baking paper.
3
Place the cooled sweet potatoes, black beans, walnuts, sugar and chocolate into a food processor and blitz until smooth. Next add in the olive oil and blitz again.
4
Transfer the batter into the baking tin and bake for 50 minutes. Remove from the oven and allow to cool completely on a wire rack, before cutting into 12 squares. Store in an airtight container.
