2 medium-sized, peeled sweet potatoes (380 g)
3 tbsp melted cacao butter or coconut oil
10 dates (100 g)
2 tbsp cacao or cocoa powder
Pinch of salt
1. Cube the sweet potato and steam until entirely soft and easy to pierce with a fork, approximately 15-20 minutes.
2. Transfer the cooked sweet potato to a medium-sized bowl, add the remaining ingredients and blend with a hand blender until smooth. This could also be done using a food processor.
3. Spoon up the chocolate spread in a mason jar or any airtight container of your choice and store in the fridge.
Enjoy this spread on peanut butter sandwiches, your oatmeal or eat it straight from the jar with a spoon! (That's what I do...)
Chocolate love from Tilda ♥