| Preparation time | 10 min |
| Cooking Time | 10 min |
| Ready In | 25 min |
| Level of Difficulty | Very Easy |
| Servings | 4 |
Ingredients
1 lb sweet potatoes, preferably pale fleshed, but any variety will work.
¼ cup raw cacao powder or unsweetened cocoa powder
6 Tbsp pure maple syrup, or more to taste
â…” cup milk
2 Tbsp unsalted, unsweetened almond butter
½ tsp instant coffee powder
½ tsp pure vanilla extract
⅜ tsp fine-grain sea salt
Optional toppings:
Toasted, shredded unsweetened coconut, flaky salt, chopped almonds, whipped cream, fresh berries, and/or raw cacao nibs
Directions
- Preheat the oven to 400 degrees and roast the sweet potatoes on a parchment-lined baking sheet until very tender.Â
- The timing depends on the size of the sweet potatoes, anywhere from 30 to 60 minutes.Â
- If there are multiple sweet potatoes, space them out on the sheet pan.Â
- Alternatively, peel the sweet potatoes, cut into chunks, and steam until tender. (This will be faster but they won’t be as sweet.)
- Remove the skin, place the cooked sweet potatoes in a food processor or high-speed blender with all the remaining ingredients, and process until perfectly smooth.
- Taste and adjust the sweetness.
- Serve at room temperature or chill until cold.Â
- Top with your desired toppings.
- Note: This can be made up to three days in advance.