4 small boiled Sweet Potatoes (or 2 Large)
1 - 1/2 cups Almond meal
1/4 cup Maple Syrup
1/2 cup Unsweetened Cacao Powder
8 pitted Medjool Dates
2 teaspoons Vanilla Extract
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Sea Salt
1/2 cup of Chopped Walnuts (optional)
Preheat the oven to 350°F.
Boil the sweet potatoes til they're fork tender. I used Murasaki sweet potatoes.
In a bowl mix the unsweetened cocoa powder, almond meal, cinnamon and sea salt.
Put the sweet potatoes, Medjool dates, maple syrup and vanilla into a food processor and blend until it becomes a thick puree.
Add the sweet potato puree to the dry ingredients bowl and mix well.
Line and grease a baking pan with aluminum or parchment paper and add the mixture.
Top with nuts. (optional)
Bake for 30 minutes. Cool for at least 10 minutes before serving.