1/2c freshly brewed coffee
1/2c semi-sweet chocolate chips, melted into the hot coffee
1/4c coconut oil, melted
2/3c sweet potato puree
1T vanilla extract
3/4c organic cane sugar (alternatively, you can use chopped prunes or dates)
1/2c cocoa powder
3/4c Bitty flour
1/2t baking powder
1/3c cocoa nibs
Preheat the oven to 350 degrees.
In the bowl of a standing mixer fitted with a paddle attachment, combine sweet potato puree, vanilla, coconut oil and chocolate melted in coffee. (If you're using chopped prunes or dates as a sweetener, add now rather than with the dry ingredients.)
In a separate bowl, whisk together dry ingredients. Slowly add dry ingredients to the wet mixture.
Butter an 8x8 baking dish (alternatively, you can use coconut oil) and pour the batter in, spreading evenly into the corners.
Bake for 30-35 minutes, or until a toothpick comes out clean. Allow to cool before serving.
Recipe credit: Melissa Fairchild Clark