INGREDIENTS
1 cup
well-pureed roasted sweet potato flesh (roast a large sweet potato at 400°F for 1 hour – or until super soft – peel and puree flesh in a food processor until perfectly smooth, measure 1 cup)
1/4 cup
unsweetened cocoa powder
2 tbsp
pure maple syrup, preferably grade B
1/4 cup
unsweetened vanilla almond milk
1/2 tsp
espresso powder
1/2 tsp
pure vanilla extract