Ingredients
- 3 medium sweet potatoes, peeled and chopped
- 12 fresh Medjool dates, pitted
- 3/4 cup ground almonds
- 2/3 cup buckwheat flour
- 3 tablespoons raw cacao nibs
- 1/4 cup raw cacao powder, plus more for dusting, optional
- 3 tablespoons honey
- Zest of 1 orange
- 1/2 teaspoon cinnamon
Method
1. Preheat oven to 350°F. Line a 9-by-13-inch baking dish with parchment.
2. Place sweet potatoes in a steamer basket set over a pan of briskly simmering water; steam until completely soft, 18 to 20 minutes. Remove from steamer basket and transfer to a food processor. Add dates and process until smooth.
3. In a large bowl, combine almonds, buckwheat flour, cacao nibs, cacao powder, honey, orange zest and cinnamon. Add sweet potato mixture; fold everything together. Transfer mixture to prepared baking dish, spreading evenly. Bake for about 20 minutes. Let cool in baking dish on a wire rack for at least 20 minutes. Dust with cacao powder, if desired, then cut into pieces and serve.
4. Serve and enjoy!
Macro Break Down Per Serve:
Carbs: 19g
Fats: 5g
Protein: 4g
Calories per serve: 140 per serve and ingredients serve 16
Preparation Time: 15 mins
Cooking Time: 40 mins
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