Prep 00:30 Cook 00:10 Makes 12 Source 28bysamwood.com
Peel and chop sweet potato in to cubes, place into saucepan with boiling water and boil for 10 minutes or until soft. Once cooled, mash the sweet potato and set aside.
Place almonds, cacao and salt into a blender and blend until the almond is a mealy consistency. Pour into a mixing bowl and add coconut oil and rice malt syrup, stirring to combine. Once the mixture is combined, fold through mashed sweet potato.
Pour mixture into lined baking tin and press down firmly with the back of a spoon. Place in the freezer for 20 minutes or until set.
Once set, remove from freezer and cut into 12 pieces. Store in an airtight container in the fridge.
Energy 908.93kj Calories 217.09cal Protein 5.71g Fibre 2.95g Fat 17.88g Saturated Fat 5.14g Carbs 7.55g Sugar