Preheat oven to 160°C. Line a 20cm x 20cm pan with baking paper and grease well.
Gently heat the nut butter until easily stir-able, then whisk it together with the sweet potato and vanilla extract in a large bowl. In a separate bowl, combine all remaining ingredients, making sure the baking soda is well incorporated. Pour DRY into WET and combine gently. Pour into prepared pan and smooth down evenly. Bake in the centre rack for approximately 20 minutes – it may look undercooked but it will firm up as it cools.
Dust with remaining cacao powder and serve. Suitable to freeze (if it lasts that long!)
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