INGREDIENTS
Base:
- 200 g oats
- 60 g coconut oil melted
- 1 tbsp unsweetened cocoa powder
Cream:
- 300 g sweet potato cooked very soft
- 1 large ripe banana
- 120 g dark chocolate 70% melted
- 2 tbsp coconut oil melted
- 2 tbsp peanut butter or tahini
- Pinch of sea salt
- 1 tsp vanilla optional
Topping optional:
- Grated dark chocolate
- Peanut butter drizzle
- Pinch of sea salt
EQUIPMENT
- Mixing bowl
- Fork
- Blender optional
- Cake tin 18–20 cm
- Spatula
- Spoon
METHOD
- Line a cake tin with parchment paper or press the base mixture directly if using a silicone mold.
- In a bowl, combine the oats and cocoa powder.
- Add the melted coconut oil and mix until the texture resembles wet sand.
- Press the mixture firmly into the base of the tin using a spoon or glass.
- Place in the fridge for about 15 minutes to set.
- Melt the dark chocolate gently using a bain marie or microwave in short intervals.
- In a bowl, mash the banana until smooth and add the cooked sweet potato.
- Add the peanut butter or tahini, salt and vanilla if using.
- Pour in the melted chocolate and coconut oil.
- Mix very well until you get a smooth, creamy chocolate mixture.
- For an extra silky texture, blend for 10–15 seconds.
- Remove the base from the fridge and spread the cream evenly on top.
- Smooth the surface with a spatula.
- Chill in the fridge for 1–2 hours until firm.
- For a faster option, freeze for 25–30 minutes and then transfer to the fridge.
- Remove from the tin, add toppings if desired and cut into slices.
NOTES
- Use very ripe banana for natural sweetness.
- The sweet potato should be extremely soft for a creamy texture.
- You can adjust sweetness by choosing darker or lighter chocolate.
