Sweet Potato Chocolate Cake Fudge Bites With Pecans

Name: Sweet Potato Chocolate Cake Fudge Bites With Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Medium Sweet Potatoes; 7 ounces, weight Dark Chocolate (the Better The Quality, The Better The Cake); 1 Medium Banana; 1/2 cups Raw Sugar Or Coconut Sugar; 2 Tablespoons Almond Butter; 2 Tablespoons Very Strongly Brewed Espresso; 1 cup Buckwheat Flour; 1/4 cups Raw Cacao; 1 Tablespoon Chia Seeds; 1 teaspoon Baking Powder; 1/2 cups Pecans, Chopped

Servings: persons

2 Medium Sweet Potatoes
7 ounces, weight Dark Chocolate (the Better The Quality, The Better The Cake)
1 Medium Banana
1/2 cups Raw Sugar Or Coconut Sugar
2 Tablespoons Almond Butter
2 Tablespoons Very Strongly Brewed Espresso
1 cup Buckwheat Flour
1/4 cups Raw Cacao
1 Tablespoon Chia Seeds
1 teaspoon Baking Powder
1/2 cups Pecans, Chopped

1
Peel sweet potatoes and cut into chunks. Cook in boiling water for 10 minutes or until soft. Drain, then place chunks back into the pot on the hot (but switched off) stove for 30 seconds to evaporate excess moisture.
2
Heat oven to 160u00b0F. Prepare an 8x8 inch (20x20cm) baking dish by greasing with coconut oil or lining with parchment paper. Mine was nonstick, so I just greased it.
3
Place sweet potatoes and dark chocolate in a food processor and process until smooth and the chocolate has melted. Add banana, sugar, almond butter and espresso and pulse until smooth.
4
Add buckwheat flour, cacao, chia and baking powder and pulse until combined. Fold in the pecans.
5
Spread batter in the prepared tin and bake for 30-35 minutes. You can adjust the baking time to your liking-a little less will give you more fudgy brownie-like consistency, the longer you bake, the more cake-like they will become.
6
Cool in the tin on a rack, then cut into squares.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Medium Sweet Potatoes, 7 ounces, weight Dark Chocolate (the Better The Quality, The Better The Cake), 1 Medium Banana, 1/2 cups Raw Sugar Or Coconut Sugar, and more.

Yes, Sweet Potato Chocolate Cake Fudge Bites With Pecans falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!