Dark & Peanut White Chocolate Granola Cups

Hello and happy Monday!

Another sweet treat recipe today as, let’s face it, they’re the most fun to make (and eat). While chocolate nut butter cups have, rightly, been all the rage, I wanted to switch things up a bit by combining the silky smoothness of chocolate with the hearty crunch and hint of saltiness from the granola.

Hands down the best granola I’ve come across is the one by Nuts & Friends, a Swiss company that makes insanely delicious, organic granola in, currently, four flavours: No. 1 The Original (my personal fave), No. 2 The Basic, No. 3 The Kokos and No. 4 The Chocolate. This recipe is part of a collaboration with Nuts & Friends.

Besides the granola I’m also obsessed with the peanut white chocolate – it’s basically the love child of peanut butter and white chocolate and therefore literally my idea of foodie bliss. The peanut powder, which I originally brought back from London, I wasn’t able to find it stores, but could order online (see link below). The powder has most of the fat removed, so is not quite the same as simply grinding peanuts. If you don’t have any on hand, feel free to make a regular chocolate version or melt your favourite chocolate bar.

Dark & Peanut White Chocolate Granola Cups

Makes: ca. 10-15 mini cups (depending on the amount of granola used)

Ingredients:

  • 50g cacao butter (you can find cacao butter in the baking section of health food stores or online)
  • 50g cacao powder or peanut powder (the peanut powder I ordered online)
  • 3 tbsp rice syrup
  • granola (I used No. 2 The Basic from Nuts & Friends, whom I collaborated with for this recipe)
  • optional: large pinch of ground vanilla bean

Method:

  1. Melt the cacao butter in a small pan over medium heat. Take the pan off the heat and stir in the cacao or peanut powder, rice syrup and vanilla, if using. Stir until smooth and there are no lumps. (If you find yourself without any of these ingredients or in need of a sweet treat ASAP then simply melt some of your favourite chocolate)
  2. Method 1: Fill some of the chocolate mixture into praline or mini cupcake forms, sprinkle some granola on top, cover with more chocolate and finish off with further granola. This is the way to go if you want to have chocolate cups with the extra crunch and excitement of the granola. If, however, you want a more equal ratio of chocolate to granola use Method 2: Add the desired amount of granola directly into the chocolate mix in the pan and combine before evenly distributing in the paper cups. (Or, like me, try both: I used Method 1 for the Peanut White Chocolate Cups and Method 2 for the Dark Chocolate Cups).
  3. Place the cups on a plate in the fridge until set.
  4. Enjoy either directly out of the fridge or at room temperature!

For more information on Nuts & Friends as well as further recipes with granola (most of which are in English) check out the N&F website.

 

Enjoy!

xoxo

Chocolate Peanut Snack Attack Squares

Hello and happy Sunday evening!

I hope you’re all well and staying healthy and sane. In a time where it’s not as easy or advisable to go to the shops too often and where your favorite local cafe is most likely closed, it’s all the more important to be able to whip up some satisfying treats using simple, ingredients you have in your cupboard and fridge. I’m sure I’m not the only one who enjoys having a little pick-me-up to look forward to mid-afternoon…

Which is where these delightfully easy, fun and delicious chocolate peanut date squares come into play. They don’t require too much prep and use ingredients that you can keep for ages. Whether you’re at home working, studying or just chilling, one of these with a cup of tea or coffee is the perfect way to have a mindful moment.

The bottom layer, which sets the stage for this stack of goodness, is a crumbly oaty base with a hint of vanilla. The fudgey date layer is sandwiched between the oats and a layer of peanut butter, which is in turn topped with some luxurious chocolate and salted peanuts, for extra crunch and a salty kick to all that sweetness.

What I love about these slices is that they taste WAY more indulgent than the list of ingredients would suggest (mainly oats, flaxseeds, dates, peanut butter and dark chocolate, with the main sweetness coming from the dates). This also makes them a suitable pre- or post-workout snack, for instance, or breakfast on the go (for a time when we have places to go to again! 😀 ).

Makes: 6 squares

Ingredients:

Base

  • 100g oats, ground into flour
  • 1 tbsp ground flaxseeds
  • Pinch of salt
  • 1/2 tsp ground vanilla bean
  • 2 tbsp neutral coconut (or other) oil, melted
  • 2 tbsp liquid sweetener (I use agave / brown rice or maple syrup)

Layers

  • 200g soft and pitted dates (I use these sukkari dates; if yours are dry, try soaking them in hot water first before draining and blending)
  • ca. 3 heaped tbsp peanut butter (mine was a thick, spreadable 100% peanut one; avoid one that is too runny)
  • ca. 100g of your favorite chocolate (I like using 70-85%, depending on my mood and what’s in the cupboard);
  • optional: salted peanuts for on top

Method

  1. Base: Mix the ground oats with the ground flaxseeds, salt and vanilla powder. Next add the melted oil and your sweetener. Line a loaf tin with baking paper and press the mixture down (first with your hands – bit easier if they’re slightly wet – and then smooth with a spoon). Depending on the size of your tin and the desired thickness of your base you may not need to use the whole tin. Place in the fridge while you turn your attention to the dates.
  2. Date layerIf your dates are super soft you can mash them with a fork or even your hands. I like adding some carob powder but if you don’t have any you can omit this step. Remove the oat base from the fridge and press the date paste down evenly with your fingers before spreading a layer of peanut butter on top. Put back into the fridge while you melt the dark chocolate.
  3. Chocolate: Gently melt the chocolate in a pan on low heat. Pour the melted chocolate on top of the peanut layer and sprinkle some salted peanuts on top before placing back into the fridge.

Once the chocolate has hardened enough for you to cut it (shouldn’t take too long), use a sharp knife to slice the layered loaf into even squares.

Hope you enjoy!

Variation ideas: use other nut or seed butters (e.g. hazelnut, almond or tahini); add a layer or raspberry jam after the oat or peanut butter for a PB&J-vibe. For extra nuttiness add some nut butter to the date layer.

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Healthy Chocolate Mousse Bowl

Hello and happy Sunday!

Sometimes all you crave is something rich and chocolatey – whether for dessert or, like me yesterday, for breakfast. That’s why I created this creamy concoction out of wholesome fully plant-based ingredients. The banana, sweet potato and dates are a nutritious source of carbs (lots of fiber, vitamins and minerals), the avocado and flaxseeds provide healthy fats and the cacao is chockfull of antioxidants. This powerhouse combo is also super filling and should keep you satiated for quite a while.

You could also serve this up after dinner in little glass jars for a smaller portion of goodness.

Ingredients (serves 1 or 2, depending on whether or not you’re sharing 😉 )

Chocolate Mousse

  • 1 ripe banana
  • ca. 80g sweet potato (cubed, cooked)*
  • 1/2 ripe avocado
  • 2 large, soft dates
  • 2 tbsp cacao powder
  • 1 tbsp flaxseeds

* I used frozen sweet potato for a more smoothie bowl-like vibe, but do whatever is more preferable / practical.

Toppings:

  • Granola – I used the Original from Nuts & Friends, a new brand of homemade. organic granola from Zurich, which I kindly got sent to try and absolutely loved! It only uses ‘honest’ ingredients (by that I mean ingredients you would use if making it in your own kitchen yourself) and has an amazingly warm and subtly sweet flavour, enhanced by the added vanilla and cinnamon. There are also two more flavours (the Basic and the Kokos) to check out.
  • Fresh strawberries, or other berries
  • Nut butter, I used cashew butter but peanut or almond would work well too

Instructions

  1. Blend together the banana, sweet potato, avocado, dates and flaxseeds.
  2. Stir in the cacao powder and do the taste test – if you prefer it sweeter you can add more dates or some maple syrup.
  3. Serve with delicious toppings – the granola adds a great contrasting crunch and the strawberries a burst of fruity freshness.

IMG_8653Enjoy!

P.S. Let me know if you try this and feel free to tag me on Instagram (@blueberrysmiles22) if you’re sharing it there – would love your feedback 🙂

Fluffy Cacao & Date Swirls

Hello and happy Sunday!

Baking with yeast is one of my absolute favorite things to do in the kitchen, for the simple reason that it’s so rewarding. Taking that extra bit of time (the rising!) and effort (the kneading!) is well worth it in my opinion, when you consider that sense of accomplishment of seeing your dough rise, and the delight of that first doughy bite (and all the next 😉 ).

Today I’m sharing a recipe with you for super soft swirl buns with a sweet cacao-date filling. They’re perfect for brunch or a snack – eaten as they are or with some nut butter on top 🙂 Hope you enjoy!

Makes: ca. 10 buns

Ingredients:

Dough

  • 465g Zopfmehl (this is a mix of plain white flour and spelt flour that the Swiss like to use for making the traditional platted loaf Zopf; if you can’t get this, I’d suggest mixing ca. 90% plain white flour with 10% spelt flour)
  • 15g cacao powder
  • 1 tbsp lucuma powder
  • 1/2 40g cube fresh yeast (room temperature)
  • 1/2 tbsp salt
  • 2.5 dl rice milk (or other plant-based milk)
  • 80g margarine; soft
  • 3 tbsp maple syrup

Filling

  • 300g soft dates (I used the Sukari cooking ones from Palmyradelights.ch)
  • 6 tbsp peanut butter/ other nut butter
  • 3 tbsp maple syrup
  • 1.5 tbsp lucuma powder
  • 4.5 tbsp cacao powder 
  • 4.5 tbsp rice milk
  • optional: dark chocolate chunks, chopped nuts (e.g. pecans)

*Note: Due to a collaboration with Iswari you can get 5% off orders from iswari.ch using the discount code “blueberrysmiles” (I earn a small commission on such orders). I’m loving the quality of their products – from “superfood” powders to their unique mixes such as the Breakfast Protein. I linked the cacao and lucuma to the website as I used the Iswari products for this recipe.

Instructions

Dough

  1. Lightly heat up the rice milk so that it’s lukewarm (not hot), add 1 tbsp of maple syrup and crumble in the 1/2 cube of fresh yeast. Leave for a few minutes.
  2. Measure the flour and cacao into a large bowl, add the lucuma and mix well before adding the salt on the side (not mixing in, as you don’t want it to come in touch with the yeast yet). With your hand, create a well in the center of the bowl.
  3. Pour the yeast/rice milk/maple syrup mixture into the middle of the flour well, sprinkling a little bit of flour on top. Leave for ca. 5 to 10 minutes – you should see some bubbles form.
  4. Next, add in the margarine and the remaining 2 tbsp of maple syrup and mix together using your hands until it all comes together. Knead the dough until elastic (ideally it should stretch until almost transparent – if it breaks apart instead of stretching it needs some more kneading). It took me a good 15-20 minutes by hand (alternatively knead it by machine using a dough hook, for ca. 10 minutes on low).
  5. Shape the dough into a round, place in a bowl, cover with clingfilm and leave somewhere warm to rise for ca. 1 hour 45 minutes.
  6. Filling – Blend together the ingredients for the filling (dates, peanut butter, maple syrup, lucuma, cacao powder and rice milk) until a thick, sticky paste forms. (My dates were so soft I could just mash them with a fork and mix everything together without having to use extra equipment – always great when there’s less washing up to do 😉 ).
  7. The dough should have at least doubled in size. Punch the air out and roll it out to a rectangular shape. Spread the sticky cacao-date mix onto the dough evenly. At this stage you can also sprinkle some dark chocolate chunks and/or chopped nuts on top of the filling.
  8. Roll the dough inwards, starting from one of the longer sides of the rectangle, gently but also firmly, so that you form a compact log. With a sharp knife slice up the log into even slices and place these on a baking tray lined with baking paper.
  9. Bake the swirl buns in an oven preheated to 200 °C for about 20 minutes (oven time may vary, so keep an eye on them. They should be lightly browned on the top and bottom, but still spring back a bit when you press the sides).
  10. Leave to cool on the baking tray and enjoy!

Happy Baking!

Celine

xoxo

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Pumpkin PB Chocolate Chip Mini Loaves

Hello and happy Saturday!

Rarely does it happen that a bake turns out exactly as I visualized in my head, but this is one of those wonderful times. While trying to fall asleep the other night I was dreaming up recipes to use up some leftover pumpkin (who doesn’t, right?), and I’m absolutely delighted with how these little loaves turned out this morning. Soft, moist, sweet and so satisfying – with richness from the peanut butter and bittersweet bursts of dark chocolate.

I’ve already eaten three today and am seriously wishing I made more. They also received the thumbs up from my boyfriend, who had one as a post-workout snack. Whether you’re looking for an indulgent weekend breakfast, afternoon treat or something for on-the-go, these will definitely hit the spot 😉

Let’s get baking!

Makes: 5 (generous) mini loaves

Ingredients:

  • 250 g puréed pumpkin*
  • 100 g soft dates – I use these Sukari ones; the 3kg box lasts me for ages and is really good value for money
  • 2 tbsp chia seeds (or ground flaxseeds)
  • 5 tbsp maple syrup
  • 1 pinch of salt
  • 1 tbsp lucuma powder (optional)
  • ground vanilla bean / seeds from 1 vanilla pod
  • good pinch of cinnamon
  • 130 g (1 cup) flour – I used half buckwheat, half wholemeal spelt
  • 1/2 tbsp baking powder
  • 1/4 cup (65 ml) unsweetened rice mylk
  • 1/4 cup (65 ml) unsalted, all-natural peanut butter
  • dark chocolate, chopped (ca. 60-80 g, I used 85%)

* Alternatively, I could imagine puréed butternut squash, sweet potato or even mashed banana would work too. Will keep you updated if I try these versions 😉

Method:

  • Mix together the pumpkin purée and chia seeds.
  • Blend together the dates with the maple syrup and pinch of salt, adding this sweet mixture to the pumpkin.
  • Stir in the vanilla, cinnamon, (lucuma powder).
  • Add the baking powder to the flour and stir into the pumpkin mix.
  • Finally, stir in the rice mylk and peanut butter, before adding the chocolate chunks
  • Divide the mixture into your mini loaf tins (if you don’t have any, make muffins instead).
  • Bake in an oven preheated to 180° C for ca. 20 minutes (or until a skewer comes out clean). Leave to cool on the tray for a few minutes.

Happy baking and enjoy!

Celine

xoxo

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Double Chocolate Cookies

Hello and happy Sunday!

I’m back with another simple, speedy and satisfying recipe – this time for chocolate cookies. Double chocolate cookies. These came about last Saturday morning, when I realized I had just over one hour left to shower, get ready and prepare a dessert to bring along to my boyfriend’s.

Whenever I bring something with to someone’s, I tend to go with a tried and tested recipe, or something new that I’ve carefully thought out. Last week, however, I quite enjoyed wildly chucking ingredients into a blender, fueled by adrenalin and faith that, somehow, this would not be a disaster. The cookies I ended up with definitely exceeded my expectations, and got great feedback at the event I made them for.

I’ve since made them again twice, and love having a little stash of them on hand during the week, for when I want a little something sweet at work or before bed. They’re so simple to make, super soft and almost fudgy (the more so the less you bake them), and they can be enjoyed baked or raw. 

Ingredients:

Makes ca. 10 small/medium cookies (I tend to double it)

  • 1 cup soft dates – I use Palmyradelights sukari, but medjool should be great too
  • 3 tbsp unsweetened rice milk (or almond, oat etc.)
  • 1-2 tbsp maple syrup*
  • ca. 1/2 cup buckwheat flour
  • 1 tbsp ground flaxseeds
  • 2 tbsp cacao powder
  • 1 tsbp lucuma powder
  • 1 pinch salt
  • chocolate chunks (I use 85% dark chocolate, but whatever floats your boat)
  • chopped walnuts (pecans or peanuts would be amazing too)
  • Variation: Leave out the walnuts and – before stirring in the chocolate chunks – add 2 tbsp smooth, slightly runny peanut butter for chocolate pb cookies. (Even better: add some chopped peanuts too!)

* The amount is totally up to you, depending on your preferred level of sweetness. The first time I used 2 tbsp maple syrup, and loved them, but they were almost a bit too sweet. I made them again with 1 tbsp, which is probably my go-to if I just make them for myself. If making them for friends who aren’t necessarily into healthy eating, I’d probably use 2 again. You can also leave the maple syrup out completely, in which case you may have more of an energy-ball situation going on. The maple syrup basically takes this from sweet snack to serious sweet treat, if you get what I’m saying 😉

Method:

  1. Blend together the dates, rice milk and maple syrup (this only works well with soft dates; if yours are slightly drier, try soaking them in hot water first).
  2. Add the remaining ingredients (pinch of salt, buckwheat flour, ground flaxseeds, cacao and lucuma) and mix till combined. It should be a thick, slightly sticky dough.
  3. Stir in the chocolate and walnut chunks.
  4. Shape the mix into equal sized balls with your hands (the mix shouldn’t be too sticky, but if it is, wet hands or adding more flour make it easier), slightly flattening to get a thick cookie shape.
  5. Bake in an oven preheated to 175° C for ca. 8 minutes, or eat just as they are. (Or snack on some raw ones while the rest bake 😉 )

Hope you enjoy!

xoxo

P.S. If you’re interested in more healthy cookie recipes, check out my breakfast cookies.

Chocolate Chip Cookie Dough

I’ve been sighting seductive bowls of chickpea cookie dough around Instagram, and couldn’t resist making my own. After all, who doesn’t want to feel like they’re eating cookie dough for breakfast, while nourishing and fueling themselves for the day ahead? There’s something just so wickedly satisfying about eating “dessert” for breakfast – having your cake (/cookie dough) and eating it too.

This recipe actually came about while creating breakfast cookies for a yoga brunch, when I realized I could easily just sit there and spoon the batter into my mouth instead of baking it. I’ve adjusted it slightly, and will be posting the recipe for the breakfast cookies separately, so stay tuned. (Update: I’ve uploaded the breakfast cookie recipe).

Servings: 2 (or 1, if you’re super hungry 😉 )

Ingredients:

  • 1 can of chickpeas (ca. 240 g, drained weight), drained, rinsed, skins off
  • 1 large ripe banana
  • 2 tbsp smooth natural peanut butter
  • 2 medjool dates
  • 1 pinch of salt
  • ground vanilla bean (or ca. 1 tsp vanilla extract)
  • (1 tsp lucuma; optional, for extra sweetness)
  • dark chocolate, cut into small chunks; I used 85% Lindt chocolate
  • Note: the cookie I used as decoration is the Vanilla Chocolate Chip cookie by My Raw Joy – definitely one to recommend!

Method:

  1. Blend all the ingredients – except for the chocolate chunks – together.
  2. Stir in the chocolate chunks and enjoy!

Variations: feel free to experiment, adding cacao powder for a more chocolatey version, or blueberries for a blueberry muffin batter (I think I might try that next…), chopped nuts etc. And for a thicker dough, add some flour, e.g. buckwheat flour.

Enjoy! 🙂

xoxo

 

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Double Chocolate Chunk Brownies by Leitchy Creates

Is there anything better than chocolate brownies? Double chocolate chunk brownies of course!! 

… Which is why I’m so excited to be sharing this recipe by my wonderful friend, gifted chocolatier, raw treats creator and boss lady Jordan Leitch from Leitchy Creates. If you’re in Sheffield, keep your eyes peeled for her stalls where you can buy her fabulous creations. For the rest of us, luckily her artisan chocolate boxes are available to order online. I’ve had two of them and they were both an absolute delight (trust me, I’m not just saying that because she’s my friend 😉 ) She also shares tons of inspiring recipes, so definitely go check her out! Hope you enjoy these brownies and have a wonderful day! xoxo

 

Morning morning! I thought I’d share a wonderfully indulgent, luxury, gooey, moist, fudgey, rich and all round incredible brownie recipe to get you through the week! These warm are some what magical! Drizzle them in nut butter and nice cream and you’ll be in a really magical wonderland! Trust me, these may be the best brownies you’ll ever make! Big statement I know and because I don’t know how wide your brownie pallet is, I’m going with may… But be sure to let me know if they’re the best! Because they’re certainly the best I’ve ever had!

INGREDIENTS – MAKES 16

1 can of butterbeans, drained and rinsed

220g ground almonds

80g buckwheat flour

85g raw cacao powder

2 pinches of salt

300ml hazelnut milk

60g coconut oil

100g almond butter

100ml maple syrup

100g coconut sugar

1 tsp vanilla extract

45g raw chocolate, cut into chunks – I used Well and Happy zesty bar

METHOD

Preheat the oven to 180 degrees and line a square tin with parchment.

Pop the first set of ingredients into a food processor and blend until combined and smooth.

Pop the second set of ingredients into a small pan and place over a low heat.

Once melted and combined, pour the contents into the blender with the first set of ingredients and blend until smooth.

Add the chocolate chunks and pulse to combine.

Pour the brownie batter into the lined tray and level with a spactular.

Pop in the oven for 25 minutes – cooked through.

Remove from the oven and cut into 16 slices, leave to cool a little before removing from the tin and popping on a wire rack to cool fully.

Try warm with cinnamon nice cream!

Enjoy,

Leitchy xx

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Chocolate Covered Pitaya

Pitaya, also known as dragon fruit, is without doubt one of my favorite fruits ever. (Big statement). It feels like such a treat anytime I have it, which is, unfortunately, quite rarely. I remember the first time I tried it, on a trip to China a few years ago, and being utterly fascinated by its appearance and taste. Since then, it’s always had a special place in the (large) part of my heart dedicated to food. Then, last summer I discovered dried pitaya, at an unforgettable food market in Aix-en-Provence, where my boyfriend and I stocked up on lots of wondrous things for our journey home, including passionfruit cubes and dried aloe vera [no idea that even existed].

Recently I had the pleasure of feeding my dried pitaya passion due to a little collaboration with Koro Drogerie, a German healthy food start-up that also ships to the UK. When I saw they stocked this delicacy, the path ahead was clear.

Now, when I opened the packet and got the first floral whiff of pitaya, I could have happily just sat down and devoured the half-kg packet then and there. It’s just so good! But, I decided to savor it slowly instead, and do something special with it. And, in the process, I discovered I that it actually tastes really good with chocolate! (What doesn’t, after all?). So, one evening, when I didn’t feel like working on my dissertation anymore, I decided to make myself some chocolate covered pitaya – currently my favorite not-at-all-guilty pleasure.

It’s super simple and barely even a recipe, but I wanted to share it all the same, as it’s so satisfying and also a pretty cool thing to offer when you have people around. (If you’re willing to share that is) 😉

Ingredients:

  • Dried pitaya – as much as you want
  • Dark chocolate (or any chocolate you like; I used my go-to 85% from Lindt) – I used about 4 squares for the amount pictured
  • Sesame seeds (use black ones if you want to use white chocolate)

Method:

Melt the chocolate (I did it in the microwave, even though you’re not really supposed to?), use a spoon to cover half a piece of dried pitaya in chocolate, sprinkle sesame seeds on both sides of the chocolate-covered end, place on a sheet of baking paper and repeat until you’ve choc-ified all your pitaya. Leave the chocolate to set. [It was super warm in my room so I ended up putting them in the fridge, which apparently gives the chocolate a bit of a dull appearance. But that doesn’t bother me as, let’s be real, I’m just going to eat it all myself anyway 😀 ].

BONUS: If you happen to check out the Koro website and see something you like, use BLUEBERRY5 to get 5% off 😉

Hope you enjoy!

xoxo

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Fudgy Brownies

Hi everyone! Today I’d like to share a recipe with you from the lovely Emma. I had a tough time choosing as all her recipes look and sound amazing and are mostly centered around breakfast or dessert (or both! check out her latest recipe for Banoffee Pie Oats!) , which is my absolute favorite kind of food.

These fudgy sweet potato brownies look incredible and I can’t wait to make them once I have an oven again!
Do check out her site for more fabulous recipes, as well as all things running-related. Hope you enjoy! xoxo

Ingredients – makes 16 squares (or 12 larger ones)

-1 small sweet potato (about 300-350g)

-150g pitted medjool dates, soaked in boiling water for 10 minutes if necessary

-50g wholemeal spelt flour

-6 tbsp raw cacao powder (roughly 40g)

-4 tbsp virgin coconut oil (60g)

-3 heaped tbsp smooth peanut butter (100g)

-3 tbsp (unheaped) hulled tahini (75g)

-50g coconut sugar plus 2 generous tbsp pure maple syrup

-2 tbsp ground flaxseed mixed with 6 tbsp water to make your “flax eggs”

-1 tsp vanilla extract & a pinch of sea salt

Method:

  1. Preheat the oven to 200C/ fan 180C. Stab your sweet potato a few times with a knife, then bake in the oven for about 55minutes – 1 hour, until tender all the way through. Set aside to cool, then peel away and discard the skin.
  2. Meanwhile, melt the coconut oil, coconut sugar, maple syrup, peanut butter and tahini in a sauce pan over a low heat, stirring constantly until smooth and completely melted. Set aside to cool before stirring through the cacao powder until combined.
  3. Drain the dates (if soaked), then whizz them up in a food processor until mostly smooth, then add the sweet potato flesh and blend until smooth.
  4. Combine the sweet potato mixture with the chocolate in a bowl, adding the remaining ingredients and stirring until combined. Now is your chance to incorporate any optional add-ins!
  5. Grease and line a baking pan with greaseproof paper, then pour in your batter and press down with a spatula. Bake in the oven (at the same temperature as above) for 25-30 minutes, checking after 20 minutes and every 5 minutes after to ensure it doesn’t burn. The edges should be firm and the centre still a bit wobbly – this is perfect, just make sure you leave it to cool in the pan for 10 minutes and then turn it out and leave until entirely cool before cutting into 12 or 16 slices! I love warming them through gently in the oven and serving with Booja booja ice cream!