Sweet Potato Chocolate Loaf with Peanut Butter Frosting

sweet potato chocolate heaven

Sweet potatoes are naturally sweet, hence the name. So it seems almost intuitive to use them for baking - do you see where I’m going with this? Chocolate is good on its own, yes, but when combined with baked sweet potatoes we’re reaching a new level of wholesome indulgence. Let’s bake!

Servings: 1 loaf, ca. 8-10 slices

Total time: 1 hour

For the loaf

Ingredients

1 medium sized sweet potato, about 100g

1/2 cup (45g) oat flour

3/4 cup (75g) cacao

1 tsp baking powder

pinch of salt

ca. 12 dates (140g)

1/2 cup (120g) full fat coconut milk

2 heaps tbsp (100g) peanut butter

For the frosting

Ingredients

1/3 cup (80g) peanut butter

1/4 cup (50g) full fat coconut milk

1 tbsp maple syrup

pinch of salt

2 tbsp roasted & chopped peanuts

Instructions

1. Preheat the oven to 180°C, prick the sweet potato with a knife or fork and roast for about 50 minutes or until soft. Let it cool slightly, then cut it open and remove the soft flesh from the skin.

2. In a bowl, combine the oat flour, cacao, baking powder and salt.

3. In a blender, add the dates, sweet potato flesh, coconut milk and peanut butter and blend until creamy. Add this mixture to the dry ingredients and whisk until a smooth batter forms and no dry patches remain.

4. Transfer the batter into a rectangular loaf tin and bake for 40 minutes at 180°C.

5. For the frosting, combine all ingredients in a bowl and whisk until creamy.

6. Once the loaf is done baking, remove it from the oven and allow it to fully cool before spreading the frosting on top. Sprinkle the roasted & chopped peanuts over the peanut butter frosting once applied and get ready to sink your teeth into the peanut buttery chocolate heaven.