No Bake Sweet Potato And Banana Chocolate Cake

A rich, velvety no bake chocolate cake made with sweet potato and banana, naturally sweet and irresistibly smooth.

TIME: 2 HOURS AND 30 MINUTES

DIFFICULTY: EASY

SERVINGS: 10-12 SLICES

NUTRITIONAL FACTS

Calories

210

Fats

13 g

Saturates

7 g

Carbs

20 g

Sugars

8 g

Protein

4 g

Fibre

3 g

Salt

0.2 g

Nutrition values are estimated per serving and may vary depending on the ingredients used.

Base:

Cream:

Topping optional:

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.