This recipe is always a fave when I make it on retreats! Soft, gooey and guilt-free. What more could you want in a dessert. 

They can also be kept in the freezer and are great to have on hand for an afternoon snack, post-yoga energy boost, or even as a quick treat for kid’s lunchboxes. 




  • 220g Sweet Potato (cooked and mashed)
  • 140g Almond Butter
  • 50g Cacao Powder
  • 140g Coconut Sugar
  • 50g Gluten Free Flour (I used oat)
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Paste
  • 1/4 tsp Salt
  • 1/2 Cup Vegan Chocolate Chips (optional)


  1. Preheat oven to 170°C. Line a baking tray with greaseproof paper.
  2. Make sure the sweet potato is mashed well, then mix in all other ingredients except the chocolate chips.
  3. Fold through the chocolate chips.
  4. Spread the batter into the baking tray and smooth with a spatula. You can press some extra chocolate chips on top if you like. Bake at 170°C for 30-40 minutes, until the edges look slightly crispy. You can slick a knife in the centre to check if they’re done – it should be  clean, not gooey when you pull it out.
  5. Let them chill before cutting into slices. You can serve immediately, or store in an airtight container in the fridge for up to a week. They will also keep in the freezer for up to 3 months.