INGREDIENTS:
1 medium sweet potato
3 free range eggs
¼ cup coconut oil
1/3 cup coconut nectar or ¼ cup maple syrup or honey
1 tsp vanilla extract
3 tbsp coconut flour
2 – 4 tbsp cacao powder
1 tsp baking powder
1 tsp cinnamon
pinch salt
½ cup chopped dark chocolate

METHOD:
Preheat oven to 200oC
Punch holes over the potato and place on a baking tray in oven – cook for 25-30mins.
Cool, peel away skin and mash the flesh.
Reduce oven temp to 180oC.
Add egg, oil, nectar and vanilla to potato and mix..
Combine flour, cacao, baking powder, cinnamon, salt and chocolate and fold into potato mixture.
Pour into a greased and lined 20cm square and bake for 30-35mins.
Remove from oven, cool and cut into squares.

Really moist slice that keeps well and great for lunch boxes.