2teaspoons(2teaspoons)baking powder(ensure gluten-free if necessary)
Instructions
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the sweet potatoes in a saucepan and cover with water.
Bring to the boil and simmer on a low heat for 15 minutes, until soft enough to gently pierce with a fork.
Drain the sweet potatoes and drain away the water from the soaked dates.
Place the cooked sweet potatoes, drained dates, cocoa powder, almond butter, almond milk and salt in a food processor or blender.
Blend until completely smooth, mixing it around a couple of times if necessary.
And the ground almonds and baking powder and blend briefly just to combine.
Transfer the mixture into a square or rectangular baking tin lined with greased baking paper - I used a 23cm/9inch square baking tin.
Bake in the oven for 25 minutes. They should be slightly cracked at the top and slightly firm inside but still quite gooey - be careful not to overcook!