2 scoops chocolate Sci-MX ULTRA WHEY™ PROTEIN or GRS 9-HOUR® PROTEIN
1 tablespoon coconut flour
1 teaspoon baking powder
1/2 teaspoon sea salt
100g chopped pecan nuts
100g dark chocolate (80% to 90% cocoa solids)
1 tablespoon coconut oil
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 150 C / Gas 2. Grease a small, deep baking tin with a little coconut oil.
Bring a saucepan of water to the boil over a high heat. Add the sweet potatoes and cook for 6 minutes until tender. Drain and blend in a food processor until smooth. Add the remainder of the ingredients, except the chocolate and coconut oil, and pulse until well combined.
In a separate saucepan or using a double boiler, melt the dark chocolate and coconut oil together and stir until smooth.
Add the melted chocolate to the sweet potato mixture and mix well. Transfer to the prepared baking tin.
Bake in the preheated oven for 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and mark into squares. Allow to cool in the tin for 15 minutes before transferring to a cooling rack. Once cooled, cut into squares and serve.