• 1 cup of cooked/mashed sweet potato
• 4 tbsp of cocoa powder
• 3 tbsp of maple syrup
• 2 tbsp cacao nibs
• 2.5 tbsp of smooth nut butter (I chose Meridian Organic Almond Butter)

Preheat your oven to 200 degrees (180 if it’s a fan oven). Next, take a large sweet potato, peel it and chop it up into little cubes. Pop the cubes into a pan, pour in some water, and cook on a medium heat until they are soft. Then drain off the water, mash the sweet potato, and set aside 1 cup.

Take a small saucepan on a medium heat, and heat the maple syrup and almond butter – as I used organic almond butter it can be quite difficult to stir together. Take the pan off the heat, and add in the sweet potato. Keep stirring until the nut butter disappears – I found it easier to mix with a fork. Next, add in the cocoa powder, and stir it around. Finally add in the cacao nibs.

Prepare a suitable baking tray and line with baking parchment. Pour in the mixture and smooth it out. Then pop it in the oven for 20-30minutes until they’re cooked – do the toothpick test to check!*

Leave to cool on a wire rack before serving**

Serving Suggestions: Greek Yoghurt / Creme Fraiche / Frozen Yoghurt / Melted Berries

*Toothpick Test: Pop a toothpick / skewer into the centre of the mixture. If it comes out clear.. they’re cooked!

**I’ve found that they are nicest when heated for 30 seconds in the microwave. It helps bring out the sweetness, otherwise they can taste a little bit savoury.