Chocolate slice only healthier!
500 g water
250 g sweet potato, peeled and cut into cubes (3 cm)
150 g red apple, peeled and cut into cubes (3 cm)
100 g butter, cut into pieces (3-4 cm), plus extra for greasing
8 pitted fresh (Medjool) dates
80 g coconut flour
3⁄4 tsp baking powder (see Tips)
40 g raw cacao powder (see Tips)
1 tsp vanilla bean paste
2 - 3 tbsp chocolate chips (see Tips)
- It’s important that the sweet potato and apple are still warm so that the butter melts. The residual warmth of the mixing bowl will assist too.
- If you don’t have raw cacao on hand, you can use regular cocoa powder instead.
- Choose a gluten-free baking powder if you would like this slice to be gluten-free. · If you prefer, you can sprinkle raw cacao nibs instead of the chocolate chips over slice.
Place water into mixing bowl. Place Varoma into position, then weigh sweet potato and apple into it. Secure Varoma lid and steam 25 min/Varoma/speed 2 or until sweet potato and apples are soft and tender.
Set Varoma aside, remove lid and leave sweet potato and apples to drain (approx. 10 minutes). Discard steaming water and dry mixing bowl.
Preheat oven to 160°C. Grease and line a square cake tin (21 cm) with baking paper and set aside.
Place butter and dates into warm mixing bowl and mix 10 sec/speed 6. Scrape down sides of mixing bowl with spatula.
Add reserved warm sweet potato and apples (see Tips) and blend 10 sec/speed 6.
Scrape down sides of mixing bowl with spatula and blend 10 sec/speed 6 or until butter is melted and mixture is smooth.
Add eggs, flour, baking powder, cacao and vanilla and mix 10 sec/speed 5.
Scrape down sides of mixing bowl with spatula and mix 10 sec/speed 5.
Transfer mixture into prepared baking tin and smooth surface with spatula. Scatter chocolate chips over slice and bake for 20 minutes (160°C), or until just cooked. Allow to cool in tin for a minimum of 15 minutes. Cut into squares before serving.